This is a recipe from the Dec. 2002 issue of Country Home magazine. It is adapted from The Olives Dessert Table. (Olives is Todd English's superb restaurant in Charlestown, Mass.)

CRANBERRY UPSIDE-DOWN CAKE (8 servings)

1/4 cup unsalted butter, softened

1/3 cup packed brown sugar

1/4 cup granulated sugar

3 cups fresh or frozen cranberries

1/4 cup unsaled butter, softened

2 eggs

1/2 cup milk

1 tsp. vanilla extract

1 1/4 cups flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1/2 cup chopped, toasted pecans

2 tsp. finely shredded lemon peel

2 tsp. finely shredded orange peel

Sweetened whipped cream, if desired

Grease and lightly flour a 9" X 1 1/2" round cake pan. Line bottom with parchment paper; grease paper. Set aside.

In a medium bowl beat 1/4 cup butter, the 1/3 cup brown sugar, and the granulated sugar with an electric mixer on low to medium speed until well combined. Spread on bottom of prepared pan. Press cranberries into mixture. (NOTE: if using frozen cranberries, do not defrost before adding to recipe.)

Place 1/4 cup butter and the 1/2 cup brown sugar in a large mixing bowl. Beat with an electric mixer on medium speed until well combined. Add eggs, one at a time, beating well and scraping down bowl after each addition. (Mixture will have a curdled look.) Add flour, baking powder, and salt; mix until just combined. Fold in pecans and citrus peels.

Spread batter gently over cranberries. Bake in a 350 degree oven for 45 to 50 minutes, or until a wooden toothpick inserted near the center comes out clean. Cool on a wire rack 15 minutes. Loosen cake from pan; invert onto plate. Remove parchment paper. Serve warm or at room temperature, with sweetened whipped cream, if desired.

I found that the taste improves the second day!

Here's what it looks like:

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