To Make the Cake:

1. Set oven to a true 325°. An oven thermometer will help you determine whether your oven is actually the correct temperature. Temperature is an important ingredient in this cake!
2. Sift together the all-purpose flour, cinnamon, baking soda, and kosher salt in a large bowl. Set aside.
3. Place the butter and cream cheese into a large bowl, or the bowl of your stand mixer. Mix on medium speed until the fats are completely smooth.
4. Add the granulated sugar and cream the mixture until light and fluffy. (psst…don’t know what it means to “cream until light and fluffy”? Take a look at this article!) Scrape the sides and bottom of the bowl as necessary to ensure even mixing.
5. Add eggs, one at a time. Mix each egg until it’s fully incorporated before adding the next egg. Scrape the sides and bottom of the bowl as necessary to ensure even mixing.
6. Add pure vanilla extract and apple liqueur (if using) and mix until fully combined.
7. Add half of the flour mixture and mix on low speed until nearly combined. Scrape the sides and bottom of the bowl as necessary.
8. Add all of the applesauce and mix on low speed until nearly combined.
9. Add the second half of the flour mixture and mix on low speed until nearly combined. Scrape the sides and bottom of the bowl with a stiff spatula, and fold the batter until it is smooth and combined.
10. In a medium bowl, combine the cranberries with two tablespoons of flour. Stir to coat the cranberries, then place the cranberries in a fine mesh strainer to remove the excess flour. Fold the cranberries into the batter, and combine until batter is cohesive and the cranberries are distributed evenly.
11. Prepare a 12- or 15-cup bundt pan as you normally would and place the batter into the pan. Bake at 325° for 65-75 minutes, or until the internal temperature of the cake reaches 212°F.
12. Remove the pan from the oven. After ten minutes, remove the cake from the pan by inverting the pan onto a cooling rack. Allow to cool completely.

To Make the Vanilla Simple Syrup:

1. Place granulated sugar, water, and salt in a small saucepan. Bring to a boil.
2. Remove from the heat and add pure vanilla extract. Stir to combine.
3. Once the cake is fully cooled, brush with the fully cooled simple syrup.

To Make the Vanilla Glaze:

1. Add the confectioner’s sugar, fine sea salt, vanilla extract, and two tablespoons of whole milk to a medium mixing bowl.  Stir until the mixture is mixed but clumpy.  If all of the confectioner’s sugar won’t incorporate into the clumpy mixture, add up to another tablespoon of whole milk, ½ teaspoon at a time.
2. The final glaze should have the consistency of thick honey.
3. Pour over the cake with a spouted measuring cup, squeeze bottle, or spoon.
4. Enjoy!