Topping:
2/3 cup sugar (divided use)
2 cups fresh or frozen cranberries
Cake:

1 1/4 cups flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp grated lemon peel
2/3 cup soymilk
1/4 cup non-hydrogenated margarine
1/4 tsp vanilla
1 egg substitute or flax goop

Preheat oven to 350. Oil a 9" round baking pan.

Sprinkle 1/3 cup sugar in pan. Arrange cranberries over sugar and sprinkle with remaining 1/3 cup sugar. Cover with a piece of foil and bake for 30 min. Remove foil and set aside.

In a large bowl, combine all cake ingredients. Blend with a hand mixer at low speed until moistened. Then beat 2 minutes at medium speed. Pour batter over cooled topping. Bake for 40-45 minutes.

Test with a toothpick inserted in center to make sure it is done.

Run knife around edge of pan and invert onto a serving plate, but don't remove the pan for two minutes.