Ingredients

• 8 Tablespoons unsalted butter
• 1 Cup Sugar
• 1/2 Teaspoon ground cinnamon
• 1/4 Teaspoon allspice
• 1 3/4 Cranberries
• 1 Large egg
• 1 Teaspoon vanilla extract
• 1 1/4 Cups flour
• 1 1/2 Teaspoons baking powder
• 1/4 Teaspoon salt
• 1/2 Cup milk

Directions

1. Preheat oven to 350, rack in the center

2. Grease the sides and bottom of an 8 inch round cake pan with 2 Tablespoons butter

3. In a small bowl whisk together 1/2 the sugar with the cinnamon and allspice. Then sprinkle mixture evenly over the bottom of the pan and arrange the cranberries in a single layer over the top

4. Cream (with an electric mixer) the remaining 6 Tablespoons of butter and 1/2 cup of sugar until light and fluffy. Add the egg and vanilla and beat until well combined. In another bowl whisk flour, baking powder and salt. With the mixer on low add flour mixture to butter mixture in 3 batches alternating with the milk until well combined.

5. Spoon the batter over cranberries in the pan and smooth the top. Place baking pan on a baking sheet and into the oven. Bake untila toothpick inserted in the center comes out clean. 30-35 minutes. Cool for 20 minutes, run a knife around the edges and invert onto a plate.

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