Instructions: For the Topping: Generously grease 9-inch springform pan; wrap outside with foil (to avoid leakage). Set aside on baking sheet.

Melt butter in medium saucepan. Add sugar, water and cinnamon. Cook over medium-low heat, stirring until sugar dissolves, about 3 minutes. Stir in cranberries. Pour into pan and spread evenly. Set aside.

For the Cake: Sift together flour, baking soda and salt. Set aside.

Beat butter and granulated and brown sugars on medium speed until smooth and fluffy, about 1 minute. Add eggs, 1 at a time, mixing well after each addition. On low speed, add half of flour mixture. Mix until combined. Add sour cream and vanilla. Mix until combined. Add remaining flour mixture. Mix until smooth.

Transfer batter to springform pan, spreading evenly over topping. Bake at 350 degrees until golden brown, edges are just beginning to pull away from sides and toothpick comes out clean, about 45 to 50 minutes. Set on rack 10 minutes.

Run knife around edge to loosen cake. Invert onto plate. Remove foil, ring and pan bottom. Replace any cranberries that fall. (Can be made up to two days ahead and kept at room temperature, covered airtight.) Cut into wedges and serve.

This recipe yields 14 to 16 servings.

Comments: Buy firm, plump, shiny cranberries that are red to reddish black in color. Avoid bags that have shriveled cranberries. Refrigerate cranberries right in their bags (twist-tied airtight once open) as long as six weeks. Wash them only when ready to use. Cranberries can be frozen in their bags up to one year.

NOTES :

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