as you all know, tomorrow is thanksgiving (well, where I live, at least, in california) I 'm sure I'm probably not the only one out there scrambling for recipes. I found a bunch on cookingforengineers.com, but I would love it if anyone had a reliable and delicious recipe to share with the world I did find an (apparently good) cranberry upside-down cake in today's LA Times. Cranberry upside-down cake Total time: 1 hour Servings: 9 Topping 1/3 cup butter 1 cup sugar 2 tablespoons water 1 package (12ounces) cranberries 1/2 teaspoon vanilla 1. Heat the butter in a small saucepan until melted. Add the sugar and water and cook, stirring until the sugar is dissolved. Add the cranberries and vanilla and stir to combine. 2. Pour the mixture into a buttered 8-inch square baking dish. Set it aside while preparing the cake batter. Cake 1/2 cup butter 1 cup packed brown sugar 2 eggs 3/4 cup sour cream 1 teaspoon vanilla 1 teaspoon grated orange peel 1 1/2 cups cake flour 1/2 teaspoon baking soda 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1. Heat the oven to 350 degrees. Using an electric mixer, beat the butter until light. Add the brown sugar and beat until blended. Beat in the eggs, one at a time. Add the sour cream, vanilla and orange peel and mix. 2. In a small bowl, stir together the flour, baking soda, nutmeg and salt. 3. Add the dry ingredients to the butter-sugar mixture and beat until the ingredients are blended and the batter is light, about 2-3 minutes. 4. Spoon the batter evenly over the cranberry mixture in the baking pan and use the back of the spoon or a spatula to spread it smooth. 5. Bake until the cake tests done in the center, about 40-45 minutes. Remove the cake from the oven and let it stand for 5 minutes, then invert it onto a serving platter. Cool slightly before cutting and serving warm.