Cranberry Apple Cake

   
      12          ounces         fresh cranberries, rinsed and picked over for stems
  1       Granny Smith apple, peeled, cored, and diced
  1/2   cup   packed brown sugar
  1   tablespoon   grated orange zest
  1/4   cup   orange juice
  1   teaspoon   ground cinnamon
  2   X-large   eggs
  1   cup   granulated sugar
  1   stick   unsalted butter, melted and slightly cooled
  1   teaspoon   pure vanilla extract
  1/4   cup   sour cream
  1   cup   all-purpose flour
  1/4   teaspoon    kosher salt
 
1. Preheat oven to 325°.
2. Combine the cranberries, apple, brown sugar, orange zest, orange juice, and cinnamon in a medium bowl. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
4. Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour/spread the batter over the fruit, covering it completely. Combine 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.