Add the cranberries, granulated sugar, water, maple syrup and salt to a medium saucepan over medium heat. Cook, stirring occasionally, until the cranberries begin to burst.

Reduce the heat to medium-low and continue cooking for 8–12 minutes, stirring more frequently toward the end, until the mixture is very thick and jammy.

Remove from the heat and stir in the orange zest. Transfer to a shallow bowl and cool completely.

Whisk together the flour, dark brown sugar, granulated sugar and salt.

In a separate bowl, whisk the melted butter, white miso, maple syrup and vanilla until smooth.

Pour the wet ingredients into the dry and fold until everything is hydrated. Use your hands to squeeze portions of the mixture together to create irregular chunks. You want a combination of small crumbs and large, craggy pieces.

Refrigerate while you prepare the cake batter.

Preheat the oven to 350°F.

Grease a 9-inch springform pan and line the bottom with parchment paper. Lightly grease the parchment.

In a medium bowl, whisk together the flour, baking powder, baking soda and kosher salt. Set aside.

Using an electric mixer, beat the softened butter, granulated sugar and dark brown sugar for 3–4 minutes, until lighter and fluffy.

Beat in the maple syrup.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla.

Whisk the sour cream and whole milk together.

With the mixer on low, alternate adding the flour mixture and sour cream mixture:

⅓ dry ingredients → ½ sour cream mixture → ⅓ dry ingredients → remaining sour cream mixture → remaining dry ingredients.

Mix only until combined. The batter should be quite thick.

Spread approximately 55% of the cake batter evenly over the bottom of the prepared pan.

Spoon the completely cooled cranberry filling over the batter, leaving approximately a ½-inch border around the perimeter.

Dollop the remaining batter in small amounts across the cranberry layer. Very gently use an offset spatula or the back of a spoon to connect and smooth the batter without disturbing the cranberry underneath.

Scatter the chilled maple-miso crumb evenly over the entire surface.

Keep plenty of the larger pieces intact and do not press the crumb into the batter.

Bake at 350°F for 75–85 minutes.

Begin checking the cake around the 60-minute mark. If the outside is sufficiently browned while the middle still needs more time, cover the perimeter with foil while leaving the center exposed.

Continue baking until the center is set and a toothpick inserted into a cake portion near the center comes out without wet batter.

If using an instant-read thermometer, look for approximately 200°F in the cake portion near the center.

Allow the cake to cool in the springform pan for at least 1½ hours.

Carefully run a thin knife around the perimeter if necessary and release the springform ring.

Continue cooling until the cake is completely cool, approximately 3 hours total, before glazing.

Whisk together the powdered sugar, 1 tablespoon milk, vanilla and white miso until completely smooth.

If necessary, add additional milk ½ teaspoon at a time until the glaze is thin enough to drizzle in narrow ribbons but isn't watery.

Drizzle the glaze lightly over the completely cooled cake, allowing it to fall naturally into the crevices of the crumb.

Let the glaze set before slicing the cake into wedges.

For an especially soft, cohesive crumb and developed flavor, cover the glazed cake and serve it the following day.