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Combine the following: cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
Using an electric mixer with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. On medium speed, add ½ cup of the granulated sugar, butter, vanilla, and sour cream and beat just until combined. Don't over mix. On low speed, slowly add the flour and salt.
Pour fruit mixture into a 10-inch glass pie plate. Pour the batter over the fruit,covering it completely. Combine the remaining 1 tablespoon of granulated sugar and ⅛ teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes or until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges.
You can serve it warm or at room temperature.