Difficulty: Medium - experience needed
Dietary guidance: v n
8 T unsalted butter, at room temperature
1/2 t cinnamon
1/4 t allspice
1 3/4 C cranberries
1 large egg
1 t vanilla extract
1 1/4 C flour
1 1/2 t baking powder
1/4 t salt
1/2 C milk
Spread 2 T of the butter in the bottom and up the sides of 8 inch round cake pan. Whish together 1/2 C of the sugar with the cinnamon and allspice and pour the sugar mixture evenly over the thick layer of butter. Place cranberries on top of the sugar mixture.
Cream remaining butter (6T) and sugar (1/2C) until light and fluffy. Beat in egg and vanilla. Add dry ingedients alternately with milk and beat until thoroughly combined. Spoon batter on to the cranberries, and smooth the top.
Bake 30-35 min, until toothpick comes out clean. The top should be a lovely golden brown. Let cool on rack for 15 minutes, run a knife around the edge to loosen cake from pan, and invert onto a rimmed plate.