Cranberry Upside-Down Sour Cream Cake

Preheat oven to 350 degrees. Generously grease a 9-inch spring form pan. Wrap outside of pan with foil to prevent leakage. Place pan on baking sheet.

Melt 1/2 cup butter in a 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 prepared pan. Spread evenly.

Sift flour, soda and salt into a bowl.

Set mixer on medium-low, beat 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 half of flour mixture and mix until combined. Add sour cream and vanilla. Mix until combined. Add remaining flour mixture and stir until smooth.

Pour batter over cranberries. Spread evenly. Bake until cake is golden brown and a toothpick inserted in the center comes out clean, about 50 minutes. Cool cake in pan on rack 10 minutes.

Run knife around edge to loosen cake. Invert cake onto plate. Remove foil, ring and spring form pan bottom. Cut into wedges.