butter, or non-stick cooking spray
2 cups cranberries
1 3/4 cups sugar
1/2 cup water
1 cup cake flour
1 1/2 teaspoons baking powder
1/2 cup applesauce
1/4 cup thawed frozen nonfat egg substitute (to equal 1 egg)
1/4 cup nonfat milk
1/4 cup freshly squeezed orange juice
1 teaspoon grated orange zest
1/2 teaspoon vanilla
1 cup low-fat whipped topping
1 tablespoon orange liqueur

Lightly butter bottom and sides of 9-inch round baking pan or spray with non-stick vegetable oil spray. Combine cranberries, 1 cup sugar and water in large saucepan. Bring to boil. Reduce heat and simmer until slightly thickened to syrupy consistency, about 10 minutes.

Pour into prepared pan. Cool to room temperature. Sift together cake flour, remaining 3/4 cup sugar and baking powder into large bowl. In another bowl stir applesauce, egg substitute, nontfat milk, orange juice, orange zest and vanilla until blended. Stir into dry ingredients just until blended. Pour over cranberry mixture. Bake at 375 degrees 25 to 30 minutes or until wooden pick inserted in center comes out clean. Let cake cool in pan about 5 minutes. Loosen cake around edges of pan. Place inverted serving platter over cake and turn both upside down. Shake gently then remove pan. Serve warm with whipped topping blended with orange liqueur.