I still have a load of cranberries in my fridge, anyone have ideas besides the obvious?

For this cake I adjusted a recipe from Ina Garten (Barefoot Contessa).

2 parts: topping & cake

For the streusel topping:
1/4 C white sugar
1/3 C light brown sugar
1 tsp ground cinnamon
1/8 tsp ground nutmeg
dash cloves
1 stick butter, melted, warm
1 1/3 C all-purpose flour

Combine the spices and sugars, add the melted butter, mix. Add the flour, mix well, set aside.

For the cake:
6 T unsalted butter at room temp (3/4 stick)
3/4 C granulated sugar (or just scant)
2 large eggs, room temperature
1 tsp vanilla extract
zest of one large orange
2/3 C sour cream
1 1/4 C all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1 C cranberries

Preheat oven to 350, butter & flour a 9 inch round, or make muffins, loafs, etc.

Cream butter & sugar with electric mixer or hand mixer until fluffy and creamy. Reduce speed to low and add eggs 1 at a time, then add vanilla, zest, sour cream. Sift in the flour, baking powder, baking soda, and salt, until just combined. Fold in the washed cranberries whole or halved (I used whole).

I used a bit less cranberries but wish I’d used more, so the recipe reflects the best amount. I’d also place some cranberries on top of the batter once in the cake pan, as most made their way to the bottom that were mixed in.

On top of the batter and cranberries placed on top of it, crumble the streusel topping. Bake 40-50 minutes until skewer comes out clean. Be careful not to overbake as this WILL dry out significantly.