Cranberry Upside Down Cake

• 1½ cups of fresh cranberries
• 2 Tbsp chopped walnuts
• 1 tsp grated orange rind
• ½ cup butter, softened and divided into two parts one of which contains 2 Tbsp
• ½ cup packed dark-brown sugar
• 2 Tbsp freshly squeezed orange juice
• ¼ tsp cinnamon
• 1½ cups all-purpose flour
• ½ tsp salt
• 1 tsp baking powder
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 egg
• ½ cup fat-free buttermilk

• 1 cup confectioners' sugar
• 1 tsp melted butter
• 2 Tbsp freshly squeezed orange juice

• Preheat oven to 350ºF. Coat a 9" square or 9" or 10" round baking pan with cooking spray and dust with flour.
• In a small bowl combine cranberries, walnuts and orange rind.
• In a small saucepan, melt 2 Tbsp butter over medium heat. Stir in brown sugar, orange juice and cinnamon. Cook for 3 minutes, stirring constantly. Pour into pan. Sprinkle with cranberry mixture.
• Whisk four, salt and baking powder in a medium bowl.
• In a large mixing bowl, with an electric mixer set on medium, beat granulated sugar and remaining butter until creamy. Add vanilla, egg, buttermilk and flour mixture. Spoon over cranberries.
• Bake 40 minutes or until a toothpick inserted in center of cake comes out clean. Cool in pan for 5 minutes. Invert onto a rack to finish cooling. Beat glaze ingredients. Drizzle over cake. Slice.