CRANBERRY UPSIDE-DOWN CAKE

prep time:: 15 MINUTES
cook time:: 35 MINUTES
total time:: 1 HOUR 10 MINUTES
other time:: 20 MINUTES TO COOL

Serves 6-8

REAL SIMPLE; A GREAT CAKE TO MAKE FOR THANKSGIVING. AS THE CAKE BAKES, THE SUGAR CARAMELIZES, FORMING A SYRUP. WHEN YOU INVERT THE PAN, THE SYRUP SOAKS INTO THE CAKE, CREATING A FESTIVE DESSERT.

ingredients

8 TABLESPOONS UNSALTED BUTTER, AT ROOM TEMPERATURE
1 CUP SUGAR
1/2 TEASPOON GROUND CINNAMON
1/4 TEASPOON ALLSPICE
1 3/4 CUPS CRANBERRIES
1 LARGE EGG
1 TEASPOON VANILLA EXTRACT
1 1/4 CUPS FLOUR
1 1/2 TEASPOONS BAKING POWDER
1/4 TEASPOON SALT
1/2 CUP MILK
SWEETENED WHIP, FOR SERVING

directions

1
1.PREHEAT OVEN TO 350°
2
GREASE BOTTOM AND SIDES OF 8-INCH ROUND PAN.
3
IN SMALL BOWL, WHISK TOGETHER 1/2 CUP SUGAR WITH CINNAMON AND ALLSPICE. SPRINKLE THE MIXTURE EVENLY OVER THE BOTTOM OF THE PAN; ARRANGE THE CRANBERRIES IN A SINGLE LAYER.
4
2. WITH AN ELECTRIC MIXER, CREAM BUTTER AND 1/2 CUP SUGAR UNTIL LIGHT AND FLUFFY.
5
3. ADD EGG AND VANILLA.
6
4. IN A SEPARATE BOWL SIFT TOGETHER THE FLOUR, BAKING POWDER AND SALT. WITH THE MIXER ON LOW, ADD THE FLOUR MIXTURE TO THE BATTER, IN THREE BATCHES ALTERNATING WITH THE MILK, UNTIL WELL COMBINED.
7
5. SPREAD THE BATTER ON TOP OF THE CRANBERRIES AND PLACE THE PAN ON THE RACK IN THE OVEN. BAKE FOR 30-35 MINUTES. LET THE CAKE COOL ON A RACK FOR 20 MINUTES. RUN A KNIFE AROUND THE CAKE, AND CAREFULLY INVERT ONTO A CAKE STAND.
8
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