Cranberry Upside-Down Cake

I love cranberries and cake - this is a great combination of the two. One thing that I especially like about this cake is that when the sugar cooks on the bottom of the pan, and becomes the top of the cake, it caramelizes here and there, leaving you with occasional caramelized pieces of goodness.

This would be a great cake to serve at a luncheon, a baby or bridal shower, or as a lighter dessert. It is not too heavy, it is both sweet and tart, and the red of the cranberries makes it very colorful.

Cranberry Upside-Down Cake
Recipe from Everyday Food: Great Food Fast
Pictures by Caroline

8 tablespoons unsalted butter at room temperature
1 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 3/4 cups cranberries
1 large 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
Sweetened whipped cream (for serving)

1. Preheat the oven to 350°F., with a rack in center. Rub the bottom and sides of an 8-inch round cake pan with 2 tablespoons of the butter.
2. In a small bowl whisk together ½ cup of the sugar with the cinnamon and allspice. Sprinkle the mixture evenly over the bottom of the pan; arrange the cranberries in a single layer on top.
3. With an electric mixer, cream the remaining 6 tablespoons butter and ½ cup sugar until light and fluffy. Add the egg and vanilla; beat until well combined. In another bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, add the flour mixture to the butter mixture in three batches, alternating with the milk, until well combined.
4. Spoon the batter over the cranberries in the pan, and smooth the top. Place the pan on a baking sheet; bake the cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around the edge of the cake; invert onto a rimmed platter. Serve with whipped cream on the side, if desired.

Sweetened whipped cream:
1 cup heavy cream
1 to 2 tablespoons granulated sugar
1 teaspoon vanilla extract (this is my personal addition to this recipe, you can leave the vanilla out if you prefer)

1. In a deep mixing bowl, combine cream and vanilla. Beat the cream with an electric mixer until soft peaks form.
2. Sprinkle the sugar over the cream; beat until soft peaks return. Do not over beat.