Cranberry Upside Down Cake

Cranberries are one of my favorite things.....and this time of year, I love to see them in the produce department.   When buying....get a couple of extra bags and store in your freezer.  The berries are wonderful when thawed.  

This recipe was from the Martha Stewart files of good eating.    I made a few changes including adding the buttermilk.  Ms. Stewart used plain milk but buttermilk adds a great tang to the cake. Another word of caution...line your pan with parchment paper.   I had a little bit of sticking when inverting pan to serving platter.  

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Cranberry Upside-Down Cake

Cakes

8 tablespoons unsalted butter; room temp

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 all-purpose flour

1 1/2 teaspoons baking powder

1/4 ts baking soda

1/4 teaspoon salt

1/2 cup buttermilk

Preheat oven to 350 degrees with rack in center.  
Line bottom of cake pan with parchment paper.    Rub the 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.

Notes:  Martha Stewart

Yield: 8 servings

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Enjoy!