Cranberry Upside-Down Cake

                   From Martha Stewart Living Omnimedia
Sweetened whipped cream is the perfect accompaniment to this slightly spicy dessert. The topping is made by simply baking cranberries placed in a layer over sugar and spices at the bottom of the pan. As the cake bakes, the sugar caramelizes, forming a rich syrup.

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
cranberry upside down cake

Courtesy of Martha Stewart Living

Serves: 8

Total Time: 1 hr

Prep Time: 20 min

Oven Temp: 350

Ingredients
    U.S.         Metric     Conversion chart

    8 tablespoon(s) unsalted butter, room temperature
    1 cup(s) sugar
    1/2 teaspoon(s) ground cinnamon
    1/4 teaspoon(s) allspice
    1 3/4 cup(s) cranberries
    1 large egg
    1 teaspoon(s) vanilla extract
    1 1/4 cup(s) all-purpose flour
    1 1/2 teaspoon(s) baking powder
    1/4 teaspoon(s) salt
    1/2 cup(s) milk

Directions

    Preheat oven to 350 degrees F with rack in center. Rub the travel industry research bottom and sides of an 8-inch round cake pan with 2 tablespoons butter. In a small bowl, whisk together 1/2 cup sugar with the cinnamon and allspice. Sprinkle mixture evenly over bottom of pan; arrange cranberries in a single layer on top.
    With an electric mixer, cream remaining 6 tablespoons butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla ; beat until well combined. In another bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with the milk, until well combined.
    Spoon batter over cranberries in pan, and smooth top. Place pan on a baking sheet ; bake 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 edge of cake; invert onto a rimmed platter.

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