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Cranberry Upside Down Cake

Sara Welch
  • 30 minutes
  • Serves 8

INGREDIENTS

8 tbsp

unsalted butter (softened)

1 cup

granulated sugar (divided use)

1/4 tsp

ground cinnamon

1/4 tsp

allspice

1/4 tsp

nutmeg

2 cups

fresh or frozen cranberries

1

large egg

1 1/2 tsp

pure vanilla extract

1 1/4 cups

all-purpose flour

1 1/2 tsp

baking powder

1/2 cup

milk (I use 1%)

1 cup

heavy cream

2 tbsp

granulated sugar

Mint sprigs (fresh cranberries and pomegranate seeds for garnish (optional))