Preheat oven to 350 F. Spray 9-inch round baking pan with no stick cooking spray.

In large bowl, combine flour, sugar, baking powder and salt. Add milk, butter, egg and vanilla. Beat 2 minutes (batter will be stiff). Fold in cranberries and orange peel. Pour batter into pan.

Bake until wooden pick inserted in center comes out clean (about 40 minutes). Cool 20 minutes on cooling rack. Remove cake from pan. Serve with Warm Butter Sauce.

Warm Butter Sauce: In small saucepan, melt ¼ cup butter over medium heat. Stir in 1 cup sugar, 1 cup heavy whipping cream and ¼ teaspoon salt. Bring to a boil, stirring constantly. Boil until sugar dissolves (about 2 minutes). Remove pan from heat; stir in 1 teaspoon vanilla extract and 1 teaspoon chopped orange peel. Sauce may be made 2-3 days ahead and refrigerated. In microwavable container, reheat sauce (HIGH) until warm (1-2 minutes), stirring twice.

FoodE Tip: Frozen cranberries may be substituted for fresh. Completely thaw in the refrigerator and pat dry between paper towels before using.