1. Preheat oven to 350 degrees F. To prepare topping: Put butter and brown sugar in a 9-inch round cake pan and stir to mix. When the sugar starts to bubble and caramelize, remove pan from oven and allow to cool.
2. In a small bowl, combine cranberries and orange juice, stir. Spread berries and juice over cooled sugar/butter mixture in pan.
3. In a large mixing bowl, sift together flour, baking powder and salt. Cream butter with sugar until light and fluffy, using electric mixer. Add vanilla, and beat in eggs one at a time, scraping bowl once or twice. Add flour mixture alternately with milk, ending with dry ingredients, then pour batter into prepared pan over cranberries.
4. Bake until top is browned and cake pulls away slightly from edges of pan, 20 to 30 minutes.
5. Let cake cool for 15 minutes before flipping over onto serving plate.
6. Serve slices of cake topped with vanilla whipped cream and a glass of Toad Hollow Dry Rosé of Pinot Noir or Unoaked Chardonnay.
