Preheat oven to 350degrees.

Spray an 8-inch baking dish with non-stick cooking spray. Set aside.

Combine brown sugar and 1 tablespoon flour in a small bowl and set aside.

In a large bowl combine 1 1/4 cups flour, 3/4 cup sugar, baking powder, and salt. Add orange zest and cranberries, toss to mix. Make a well in the center of the mixture.

In a small bowl combine, melted butter, orange juice, cream, and vanilla, stir to mix.

Pour liquid into the well of the dry ingredients. Stir until just moist. Do not over mix.

Spread batter into prepared baking dish. The mixture will be quite thick.

Spread brown sugar flour mixture on top of the batter evenly.

Pour boiling water over brown sugar topped batter. Do not stir. The batter will rise to the top, and the brown sugar mixture forms the pudding at the bottom.

Bake for 35-45 minutes, until the cake springs back when touched in the center.

Remove from oven and allow to cool.

Serve warm with whipped topping.

Garnish with sugared cranberries if desired.

Rewarm leftovers in the microwave.