8 tbsp butter
1 cup sugar
3/4 tsp cinnamon
1/4 tsp allspice
1 tsp or more orange zest
2 cups fresh cranberries
1 large egg
1 tsp vanilla extract
1 1/4 cups flour (try using partial whole wheat pastry flour)
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk
Preheat oven to 350°. Rub the bottom and sides of an 8-inch round cake pan with 2 tablespoons butter. In a small bowl, whisk together 1/2 cup sugar with the orange peel and spices. Sprinkle mixture evenly over bottom of pan; arrange cranberries in a single layer on top.
Cream the remaining 6 tbsp butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat until well combined.
Combine 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 pan and smooth top. Place pan on a baking sheet; bake cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake; invert onto a rimmed platter.
Double the recipe for a 9×13 rectangular pan, or 12″ round.
2023 – used about 1 tbsp of grated orange zest; also used frozen cranberries. Delicious!