8 Tablespoons unsalted butter at room temperature
1 cup sugar
1/2 teaspoon allspice
2 cups fresh cranberries
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
Preheat oven to 350 degrees with the rack in the center. In 8-9 inch cake pan spray liberally with non stick cooking spray.
In a small bowl, mix together 1/2 cup sugar with the allspice. Sprinkle this mixture evenly over bottom of pan; arrange cranberries in a single layer on the top and spread them out.
With an electric mixer, cream remaining 6 tablespoons butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat until well combined.
In another bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture; mix until well combined.
Spoon the batter over the cranberries in the pan and smooth the top. Bake the cake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes.
Let it cool on a wire rack for 20 minutes. Run a knife around the edge of the cake, then invert onto a rimmed platter.