1/2 lb. fresh cranberries
1/2 c. sugar
1/4 c. water
Juice of 1 orange

BATTER:

2/3 c. unsalted butter, room temperature (1 1/3 sticks)
1/2 c. sugar
2 eggs
1 1/2 c. flour
1 1/2 tsp. baking powder
1/2 c. milk
2 tbsp. sour cream
Grated rind of 1 orange
Fresh nutmeg to taste

Preheat oven to 350 degrees. Butter and flour an 8 inch round baking pan.

In a small saucepan combine all topping ingredients. Bring to a boil. Reduce heat and cook until the cranberries are soft, about 10 minutes. Set aside.

In a mixing bowl cream the butter and sugar for the batter with a mixer. Add eggs, one at a time, stirring well. Sift together the flour and baking powder. Stir flour into the batter mixture, a little at a time, alternating with the milk and sour cream. Stir in the orange rind and nutmeg.

Pour batter into a prepared pan and top with the cranberry mixture. Bake 40 minutes, or until golden brown.

This is a favorite! We love to eat it hot from the oven with cream and a sprinkling of sugar.