Preheat your oven to 350°F (175°C). In a small bowl, mix together melted butter, brown sugar, and cinnamon until well combined. Spread this mixture evenly on the bottom of the prepared cake pan. Scatter the cranberries evenly over the brown sugar mixture in the pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy. Add the egg to the butter mixture and beat until well combined. Mix in sour cream, lemon zest, and lemon juice until the batter is smooth.
Add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix. Pour the batter over the cranberries in the cake pan, spreading it evenly.
Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and allow it to cool in the pan for 20 minutes.
Invert the cake onto a serving plate, carefully lifting the pan away. The cranberry topping should now be on top. Allow the cake to cool completely before serving. Enjoy!
- Use butter, egg, and sour cream that are at room temperature. This helps in achieving a smoother batter and better incorporation of ingredients.
- Invert the cake onto a serving plate within the recommended 20-minute cooling time. Waiting too long may cause the topping to adhere to the pan.
- Use the Cake Pan in the Larder & Vine Bakeware Set for even baking and easy clean up.