Upside down cranberry pie

Very nice cranberry pie. Its recipe is simple - and the dough without wisdom, and everything is simple with berries. While the cake is baking, the cranberries with the sugar at the bottom of the mold turn into cranberry syrup. Flip the cranberry pie (that's why the recipe is called that) - and a festive, beautiful dessert is ready!

Ingredients

• Butter, room temperature - 8 tbsp. l.
• Sugar - 1 cup
• Ground cinnamon - 0.5 tsp.
• Ground allspice - 0.25 tsp.
• Cranberries - 1.75 cups
• Large egg - 1 pc.
• Vanilla extract - 1 tsp
• Flour - 1.25 cups
• Baking powder - 1.5 tsp.
• Salt - 0.25 tsp.
• Milk - 0.5 cups
• Whipped cream (optional)

Directions

1. Preheat oven to 180 degrees. Lubricate the round shape with butter (2 tablespoons). Mix 0.5 cup sugar with cinnamon and allspice. Sprinkle the bottom of the mold with this mixture. Spread the cranberries over the spiced sugar.
2. Beat with a mixer the remaining 6 tbsp. l. butter and 0.5 cup sugar until light, fluffy. Add egg and vanilla and beat until smooth. Separately mix flour, baking powder and salt. Without turning off the mixer, gradually add flour, alternating with milk (3 servings).
3. Put the dough with a spoon on the cranberries, smooth the surface. Place the pan on a baking sheet and bake in the center of the oven for 30-35 minutes (check the doneness of the cake with a toothpick - it should be clean). Cool the cake on a wire rack for 20 minutes. Flip the cranberry pie over and place on a serving platter. Serve with whipped cream.