Inspired by Everyday Food Magazine
- 8 tablespoons unsalted butter, room temperature
- 1 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fresh grated nutmeg (omit if you don’t have fresh.)
- 1 -3/4 cups cranberries
- 1 large egg
- 1 teaspoon vanilla extract
- 1 -1/4 cups all-purpose flour
- 1 -1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
Arrange a rack in the center of the oven and preheat to 350F. Use 2 Tablespoons of the butter to generously grease an 8-inch round cake pan. Set aside.
Add 1/2 cup of the sugar and the cinnamon to a small bowl. Grate the nutmeg over the top and whisk together. Pour mixture into the bottom of the prepared pan. Tilt and swirl the sugar around until it evenly coats the bottom -but ot the sides- of the pan. Arrange cranberries in a single layer on top.
In the bowl of a stand mixer (or using an electric hand-held mixer) cream the remaining 6 tablespoons butter and 1/2 cup sugar until light and fluffy. Add the egg and beat until well combined. Add the vanilla and mix in well.
In a separate bowl, whisk together the flour, baking powder, and salt. Start your mixer on low speed and carefully add 1/3 of the flour mixture followed by 1/3 of the milk. Repeat, scraping down the bowl occasionally, until you have added all the flour and milk.
Spoon batter on top of the cranberries in the pan. Smooth the top bringing the cake batter to the edges of the pan. Place pan on a baking sheet to help protect your oven in case the syrup boils up and over.
Bake the cake until a toothpick, skewer or cake tester inserted in the center comes out clean. This should take about 30 to 35 minutes. Let the cake cool on a wire rack for 20 minutes. Run a butterknife or thin spatula around edge of cake. Lay your cake plate or platter on top the pan, flip, and remove the pan.
This cake is definitely best when served slightly warm, but it will still put a smile on your face and a song in your heart at room temperature or chilled.