(recipe slightly adapted from Barefoot Contessa How Easy is That?  Cookbook)
Preheat the oven to 325 degrees. Spray your pan with cooking spray, set aside.
Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
In another medium bowl, beat eggs with a whisk until light & frothy, about 1 minute. Add 1 cup granulated sugar, melted butter, vanilla, and sour cream and stir thoroughly until combined. Slowly add the flour and salt. Batter is done.
Line the bottom of your prepared pan with the fruit mixture. Pour the batter over the fruit and spread until completely covered.
Combine the remaining 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 tooth-pick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature. It’s best with a scoop of vanilla ice cream or gelato!