Ingredients:
1 stick (4 ounces) unsalted butter, melted and cooled slightly, plus more for greasing pan
2 large eggs
1 teaspoon vanilla bean paste
1 cup plus 2 tablespoons granulated sugar, divided
1 tablespoon orange zest
1 cup prepared cranberry sauce
¼ cup sour cream
2 Granny Smith apples, peeled, cored, and diced
1 cup unbleached all-purpose flour
2 tablespoons brown sugar
¼ teaspoon sea salt
2 tablespoons fresh orange juice
Preheat oven to 350˚F. Butter 1, 9-inch cake pan, add 2 tablespoons sugar and tilt pan in all directions to distribute sugar over all sides, tap out excess sugar. To a medium bowl, add cranberry sauce, apples, brown sugar, and orange juice. Toss to combine and set aside. To the bowl of a stand mixer fitted with a paddle attachment, add eggs and beat on medium-high speed for 2 minutes. Reduce mixer speed to medium and add 1 cup granulated sugar, melted butter, vanilla, zest, and sour cream; beat until combined. Reduce mixer speed to low and slowly add in flour and salt. Beat until flour is incorporated, 30 seconds. To the prepared cake pan, add the fruit mixture and spread out evenly. Pour the batter over the fruit. Transfer to the preheated oven and bake until a tester inserted into the middle of the cake comes out clean, 40 to 45 minutes. Transfer to wire rack to cool for 15 minutes. To serve: Place a round serving plate upside-down over the pan and, working quickly and carefully, invert the cake onto the plate. Rearrange any fruit pieces that may have stuck to the pan. Cut the cake into wedges and serve.
