Pulse the fresh cranberries and 3/4 c. sugar in a food processor; set aside.
Whisk together the 2 c. flour, salt, cinnamon and baking powder in a bowl; set aside.
Whisk together the eggs and egg yolk; set aside.
Using an electric mixer, cream the 3 sticks softened butter and the remaining 1 1/2 c. sugar in a large bowl. Add the flour mixture and egg mixture alternately to the butter mixture, beating well after each addition.
Transfer half of the batter to the prepared pan; top with cranberry mixture and remaining batter. Use a knife to swirl the batter and cranberries; top the cake with the streusel.
Bake the cake at 350 degrees for 55 minutes; cool on a rack for 20 minutes before serving.