• 6 tablespoons unsalted butter , softened
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon grated orange zest
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

• 6 cups fresh cranberries
• 1 1/4 cups sugar
• 1 cup cranberry juice
• 1 teaspoon grated orange zest

Preheat oven to 350°. To make topping: In a large bowl, beat butter and sugar with a wooden spoon until smooth and creamy. Beat in eggs one at a time until well blended. Beat in extract and orange zest. Add flour, baking powder and salt, and beat until fully blended. Set aside.

To make filling: In a 2-quart shallow glass or ceramic baking dish, combine cranberries, sugar, juice and orange zest.

Spoon topping over cranberry mixture by heaping tablespoonfuls. Bake 55 to 60 minutes, or until filling is bubbly around the edges and topping is brown. Cool on a wire rack. Serve warm or at room temperature.