Preheat the oven to 350 degrees F.
For the fruit layer: Add the olive oil to a 10-inch cake pan
and place over medium heat. Once the oil is warm, sprinkle in the brown sugar
and stir. Remove from the heat. Add the apples in a spiral pattern on top of the brown sugar. Dot
the pan with the cranberries
For the cake: Whisk
together the flour, cornmeal, baking powder, salt and vanilla bean seeds.
Add the olive oil, granulated sugar and eggs
to the bowl of a standing mixer
outfitted with the whisk attachment and beat until smooth, about 4 minutes. Add the milk
and beat until smooth. Add the dry ingredients 1/4 cup at a time and beat until combined with no lumps, then stir in the cranberries.
Pour the batter
into the prepared pan, place on a sheet tray and bake until golden brown and a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Let cool for 20 minutes before turning out onto a cake plate.