Melt 1/2 cup butter in small saucepan. Add 1 1/2 cups granulated sugar, water and cinnamon. Cook, stirring until sugar dissolves, about 3 minutes. Stir in cranberries. Pour mixture into generously greased 9-inch springform pan and spread evenly. Wrap outside of pan with foil to prevent leakage and place pan on baking sheet. Set aside. Sift flour, baking soda and salt. Set aside. With mixer on medium-low speed, mix remaining 6 tablespoons butter, remaining 1/2 cup granulated sugar and brown sugar until smooth and fluffy, about 1 minute. Add eggs, 1 at a time, mixing well after each addition. On low speed, add 1/2 flour mixture and mix until well combined. Add sour cream and vanilla and mix until well combined. Add remaining flour mixture and mix until smooth. Pour batter over cranberries in springform pan and spread evenly. Bake at 350 degrees on middle rack of oven until cake is golden brown or toothpick comes out clean, about 50 minutes. Set on rack to cool 10 minutes. Run knife around edge to loosen cake. Invert onto plate. Remove foil, ring and springform pan bottom. Can be made up to 2 days ahead and kept at room temperature, covered airtight. To serve, cut into wedges. Yields 14 to 16 servings. Each of 16 servings: 292 calories, 193 mg sodium, 58 mg cholesterol, 13 grams fat, 43 grams carbohydrates, 2 grams protein, 0.31 gram fiber Recipe Source: Los Angeles Times - 11-22-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com