Cranberry Upside-down Cake

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 8 tablespoons unsalted butter, at room temperature divided
• 1 cup sugar, divided
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon allspice
• 1 teaspoon orange zest (optional)
• 1 3/4 cups cranberries, fresh or frozen
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk

Recipe

• 1 preheat oven to 350 degrees farenheit.
• 2 rub the bottom and sides of an 8-inch round pan with 2 tablespoons of the butter.
• 3 in a small bowl, mix together 1/2 cup of the sugar, the cinnamon, allspice and orange zest.
• 4 sprinkle this mixture evenly over the bottom of the pan, then arrange cranberries in a single layer on top.
• 5 cream remaining 6 tablespoons of butter and 1/2 cup sugar until light and fluffy.
• 6 add egg and vanilla and mix until well combined.
• 7 in another bowl, sift together flour, baking powder and salt.
• 8 add this to the egg and sugar mixture in several batches, alternating with with milk, until well combined.
• 9 spoon batter over cranberries, and even out the top.
• 10 bake on center rack of the oven until a toothpick inserted to the center of the batter comes out clean, 30-35 minutes.
• 11 let cool for 20 minutes, then run a kinfe around the edge of the cake.
• 12 place a platter over the top of the baking pan, and turn cake out platter.