Preheat the oven to 325°F. Spray a 9-inch baking pan with non-stick cooking spray and set aside.

In a large bowl, add the cranberries, apple chunks, brown sugar, orange zest, orange juice, and ground cinnamon. Mix to combine. Set aside.

Using a hand mixer, beat the eggs until frothy, approximately 2 minutes.

Add 1 cup of granulated sugar, melted and cooled butter, vanilla extract, and sour cream/Greek yogurt. Beat on low until thoroughly combined.

Add in the flour and salt. Mix until just combined. Do not overmix.

Fold the batter into the cranberry mixture to evenly distribute into the batter.

Pour the mixture into the prepared pan. Optional: Sprinkle top with an additional tablespoon of sugar, if desired.

Place in the oven and bake for 50-60 minutes until lightly golden brown. To test for doneness, insert a toothpick into the center. It should come out clean when removed.

Let the cranberry apple cake cool for 15 minutes, then make the glaze.

For the glaze, whisk together powdered sugar and orange juice until smooth. Add a splash of milk if needed to reach drizzling consistency. Drizzle over the cooled cake and sprinkle with extra orange zest if desired!