Cranberry Cinnamon Upside Down Cake

Instructions

1. Preheat oven to 350°F. Spray bottom and sides of an 8 inch cake pan with Baker's Joy Non-Stick Spray. Cut an 8 inch circle of parchment paper and lay in bottom of pan. Set aside.
2. In a small saucepan, add cranberries, 1/4 cup sugar, orange juice and zest, and 1/2 teaspoon cinnamon. Bring to a simmer over medium heat for about 4 to 5 minutes, just until cranberries start to soften and burst (gently pressing with a spoon helps).
3. Remove pan from heat and spread cranberries in an even layer in bottom of prepared pan. Cool in refrigerator while preparing cake batter.
4. Add butter and remaining sugar to a medium sized bowl and use a hand mixer to cream until smooth.
5. Add eggs, remainder of cinnamon, salt and baking powder and beat until smooth, about 1 minute.
6. Add flour and beat briefly, just until flour is incorporated and batter is smooth. Batter will be heavy and thick.
7. Spread batter gently over cooled cranberries to the edges of the pan so cranberries are completely covered. Bake about 30 to 35 minutes, or until light golden brown on top. Remove from oven.
8. Cool on a rack for 5 minutes before inverting pan onto a serving plate. Serve warm.
9. Chef's Note: This is a super simple old fashioned cake with a very tender texture. Makes a great simple dessert or foodie gift for the holidays.