Preheat oven to 350 degrees . Line the bottom of a 9-inch cake pan with parchment paper; coat entire pan with cooking spray. Sprinkle brown sugar over paper. Place apple rings on top of sugar in concentric, overlapping circles; scatter 1/2 cup cranberries on top. Chop remaining cranberries. In a medium bowl, whisk both flours, baking powder, cinnamon and salt. In another medium bowl, using an electric mixer, beat butter until fluffy, about 1 minute. Add sugar and beat 3 minutes more. Add eggs, 1 at a time, beating to blend between additions. Add half the flour mixture; mix just to blend. Stir in applesauce, then remaining flour mixture. Fold in remaining cranberries. Pour batter into prepared pan; smooth top. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let cool on a wire rack 5 minutes. Run a thin knife around the edge of cake. Invert cake onto a plate, remove pan and peel off paper.