3 tbsp. unsalted butter
1/2 c. light brown sugar
12 to 16 oz. cranberries, rinsed, picked over and patted dry

5 tbsp. unsalted butter, butter or shortening
3/4 c. sugar
1 egg
1 tsp. vanilla
1 tsp. grated orange zest
1 1/4 c. sifted all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk

Preheat oven to 350 degrees F.

With the 3 tablespoons of butter, lightly grease the sides of your 9x1 1/2 inch round cake pan and distribute the remaining over the bottom of the pan. Sprinkle with the 1/2 cup sugar. Arrange the dry cranberries evenly over the bottom. Set aside.

Sift together the flour, baking powder and salt. Add the orange zest. Set this aside.

In a mixing bowl, cream together the butter, sugar, egg, vanilla and orange zest. Beat the mixture until it is well combined.

Add the dry ingredients and milk all at once. Beat on high; spread out for 2 minutes, scraping bowl occasionally. Pour the batter over the cranberries and smooth the top.

Bake cake in the middle of your preheated oven for 35 to 45 minutes or until wooden picks inserted in center comes out clean.

Allow your Cranberry Upside Down Cake to cool in pan about 5 minutes. Invert onto a cake plate. You might leave the pan over your cake for a few minutes.

If glazing, melt jelly in a small saucepan over low heat. Brush this over your cake. Serve warm or at room temperature with sweetened whipped cream, if desired. Serves 8.