Cranberry Upside-Down Cake

8 tablespoons unsalted butter, at room temperature and divided
1 cup granulated sugar, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 3/4 cups fresh 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

Preheat oven to 350 F, with a rack in center. Rub bottom and sides of an 8-inch, round cake pan with 2 tablespoons of the butter. In a small bowl, whisk together 1/2 cup of the sugar with the cinnamon and allspice. Sprinkle mixture evenly over bottom of pan; arrange the cranberries in a single layer on top.

With an electric mixer, cream remaining 6 tablespoons butter and 1/2 cup sugar until light and fluffy. Add the egg and vanilla, beating until well-combined. In another bowl, whisk together the flour, baking powder and salt. With mixer on low speed, add flour mixture to butter mixture in 3 batches, alternating with the milk, until well-combined.

Spoon batter over cranberries in pan and smooth top. Place pan on a baking sheet and bake in preheated oven until a toothpick inserted in cake's center comes out clean, for 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake and invert onto a rimmed platter. Makes 8 servings.

— Recipe from "Everyday Food: Great Food Fast" (from Martha Stewart Living).

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