Step 1

Preheat the oven to 325°F. In a medium bowl, combine the cranberries, apple, brown sugar, orange zest, orange juice, and teaspoon of the cinnamon. Set aside.

Step 2

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes.

Step 3

On medium speed, mix in the 1 cup of sugar, butter, and vanilla, and sour cream until combined.

Step 4

Turn mixer to low and slowly add in flour and salt.

Step 5

Spoon the cranberry mixture into a 10-inch glass pie plate (or casserole dish).

Step 6

Spoon the batter over the fruit mixture.

Step 7

Spread evenly over the fruit. Pour the batter over the fruit, covering it completely.

Step 8

Stir together the remaining 1 tablespoon of sugar and 1/8 teaspoon of cinnamon. Sprinkle evenly over the batter.

Step 9

Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean. The fruit will be bubbling nicely all around the edges of the cake. Best served warm but still nice at room temperature.