Cranberry Upside Down Cake

1/4 stick (6 T), plus 3 T unsalted butter

1 lb cranberries- rinsed, picked over and patted dry

 1 large egg

1 tsp vanilla

1 tsp orange rind, minced

1 1/4 c flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 c milk

1/3 c red currant jelly

Butter the bottom of a 9' cake pan with 3 T of butter, sprinkle 1/2 c sugar evenly over the bottom and arrange the cranberries in the pan.

In a bowl with mixer, cream together remaining 1/4 stick of butter and 1/2 c sugar. Add egg, vanilla, orange rind and beat until well combined.

In another bowl, sift flour, baking powder, and salt.

Stir in dry ingredients into the butter mixture, 1/2 c at a time, alternately with the milk until just combined.  Pour batter over cranberries and smooth top.  Bake cake on a cookie sheet in middle of the oven for 1 hour or until well browned at 325. Transfer to wire rack and cool 20 min. Invert cake.

In a small saucepan, melt the currant jelly over low heat, stirring constantly.  Brush it over cake.  Serve warm with whip cream.