2/3 cup sugar
1 cups fresh or frozen cranberries (do not thaw)
Cake: 1 ¼ cups flour
1 cup sugar
1 ½ teaspoons baking powder
½ teaspoon salt
1 teaspoon lemon (or orange) zest
2/3 cup milk
¼ cup butter
¼ teaspoon vanilla
1 egg Heat oven to 350 F. Grease 8-inch square or round baking pan. Sprinkle 1/3 cup of the sugar in pan. Arrange cranberries over sugar; sprinkle with remaining 1/3 cup sugar. Cover with foil. Bake at 350 F for 30 minutes. Remove foil; cool. In large bowl, combine all cake ingredients; blend at low speed until moistened. Beat 2 minutes at medium speed. Pour batter evenly over cranberries.
Bake at 350 F for 40 to 50 minutes or until toothpick inserted in center comes out clean. For easy removal, run knife around edge of pan. Invert onto serving plate, leaving pan over cake for 2- minutes; remove from pan. Serve warm or cold.