Laurie’s Cranberry upside down cake

  1. Butter an 8 inch round cake pan on the bottom and sides using two tablespoons butter. 
  2. Mix in a small bowl
    1. ½ cup sugar
    2. ½ teaspoon cinnamon
    3. ¼ teaspoon nutmeg. 
  3. Sprinkle evenly over the bottom of the pan. 
  4. Place a single layer of fresh cranberries on top of the sugar mixture. 
  5. Cream six tablespoons (3/4 stick) butter with ½ cup sugar until pale.
  6. Mix in 1 egg and 1 teaspoon vanilla.
  7. In a separate bowl, whisk together
    1. 1 ¼ cups all purpose flour
    2. 1 ½ teaspoons baking powder
    3. ¼ teaspoon salt (if your butter is unsalted).
  8. Alternate adding flour mixture to butter mixture with ½ cup whole milk until all is combined. 
  9. Spoon the batter gently over the cranberries until they are covered.
  10. Bake on a baking sheet in the center of the oven at 350 degrees for 30 minutes or until a toothpick at the center comes out clean. 
  11. Cool for thirty minutes, run a knife around the edge of the cake pan, and put a decorative plate over the top, then flip the cake over. 
  12. Serve with freshly whipped heavy cream (2 cups), flavored with a tablespoon of vanilla and 2 tablespoons confectioners’ sugar.