Ingredients
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8 tablespoons unsalted butter, at room temperature divided
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1 cup sugar, divided
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1/2 teaspoon ground cinnamon
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1/4 teaspoon allspice
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1 teaspoon orange zest
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1 3/4 cups cranberries, fresh or frozen
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1 teaspoon vanilla extract
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1 1/4 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1/4 teaspoon salt
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1/2 cup milk
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1 egg
Instructions
- Preheat oven to 350 degrees farenheit.
- Rub the bottom and sides of an 8-inch round pan with 2 Tablespoons of the butter.
- In a small bowl, mix together 1/2 cup of the sugar, the cinnamon, allspice and orange zest.
- Sprinkle this mixture evenly over the bottom of the pan, then arrange cranberries in a single layer on top.
- Cream remaining 6 tablespoons of butter and 1/2 cup sugar until light and fluffy.
- Add egg and vanilla and mix until well combined.
- In another bowl, sift together flour, baking powder and salt.
- Add this to the egg and sugar mixture in several batches, alternating with with milk, until well combined.
- Spoon batter over cranberries, and even out the top.
- Bake on center rack of the oven until a toothpick inserted to the center of the batter comes out clean, 30-35 minutes.
- Let cool for 20 minutes, then run a kinfe around the edge of the cake.
- Place a platter over the top of the baking pan, and turn cake out onto platter.