Festive Cranberry Upside-Down Cake

• 2 tablespoons Land O Lakes Butter, softened
• 1/2 cup sugar
• 2 cups fresh or frozen cranberries
• 1 1/3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup sugar
• 1/2 cup Land O Lakes Butter, softened
• 1 Land O Lakes Egg
• 1 teaspoon vanilla
• 1 teaspoon freshly grated lemon zest
• 2/3 cup milk
• 1 cup Land O Lakes Heavy Whipping Cream
• 1/4 cup sour cream
• 1 tablespoon powdered sugar
• 1/2 teaspoon freshly grated lemon zest

1. Heat oven to 350F.
2. Butter 9-inch round baking pan with 2 tablespoons butter.
3. Sprinkle with 1/2 cup sugar; shake pan to coat.
4. Place cranberries in pan; spread out evenly.
5. Set aside.
6. Combine flour, baking powder and salt in bowl; set aside.
7. Combine 3/4 cup sugar and 1/2 cup butter in another bowl; beat at medium speed until well mixed.
8. Add egg, vanilla and 1 teaspoon lemon zest; continue beating until well mixed.
9. Add flour mixture and milk; beat at low speed until well mixed.
10. Spread batter evenly over cranberries in prepared pan.
11. Bake 40-50 minutes or until toothpick inserted near center comes out clean and top is golden brown.
12. Place pan onto cooling rack; let stand 10 minutes.
13. Run knife around inside of pan to loosen cake; invert onto cake plate.
14. Place whipping cream into bowl; beat at high speed until soft peaks form.
15. Add sour cream, powdered sugar and 1/2 teaspoon lemon zest; continue beating until mixture is thick.
16. Dollop each serving of cake with Chantilly cream mixture.
17. Garnish as desired.

butter, sugar, cranberries, flour, baking powder, salt, sugar, butter, egg, vanilla, freshly grated lemon zest, milk, cream, sour cream, powdered sugar, freshly grated lemon zest

Taken from www.landolakes.com/recipe/1713/festive-cranberry-upside-down-cake (may not work)