Cranberry Upside-Down Cake

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.

8 Tbsp. butter, room temperature
1 cup raw sugar
½ tsp. ground cinnamon
¼ tsp. allspice
1¾ cups cranberries
1 large egg
1 tsp. pure vanilla extract
1¼ cups all-purpose flour, unbleached
1½ tsp. baking powder
¼ tsp. sea salt
½ cup milk

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4) with an oven rack in the center. Rub the bottom and sides of an 8" round cake pan with 2 Tbsp. butter.

In a small bowl, whisk together ½ 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 Tbsp. butter and ½ 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 the pan and smooth the top.

Place pan on a baking sheet and bake cake until a toothpick inserted in the center comes out clean, about 30-35 minutes.

Let cool on a wire rack for 20 minutes. Run a knife around edge of cake, invert onto a rimmed platter. Serve warm or cold.