Cranberry Upside Down Cake (Instant Pot)

~Recipe modified by Josie Smythe
Original recipe from: realhousemoms.com/cranberry-upside-down-cake/

subheading: Cake Topping:

2T unsalted butter, softened

½ cup sugar

¼ tsp cinnamon

¼ tsp allspice

¼ tsp nutmeg

2 cups fresh or frozen cranberries

note: Optional-chopped pecans

subheading: Cake:

6T unsalted butter, softened

½ cup sugar

1 large egg

2 tsp vanilla

½ cup buttermilk

2 tsp cinnamon

2 tsp cardamom

1¼ cups flour

1½ tsp baking powder

1 cup chopped cranberries

subheading: Cake Topping:

Grease bottom & sides of a 7" pushpan with 2T softened butter.

Mix together sugar, cinnamon, allspice & nutmeg.

Sprinkle the sugar & spice mix evenly over bottom of greased pan.

Place cranberries in a single layer on top of sugar & spice mix.

subheading: Cake:

In med bowl mix together flour, baking powder, cinnamon & cardamom. Set aside.

Beat butter & sugar until light and fluffy.

Add egg & vanilla; mix until combined.

Add flour mixture to butter mixture in 3 steps, alternating with the buttermilk;

Mix until thoroughly combined.

Fold in chopped cranberries.

Spoon the batter into the pan on top of the cranberries; smooth out.

Cover pan with foil.

Place trivet & 1½ cups of water into the Instant Pot.

Lower pan into pot using a foil sling.

Seal vent & Cook on Manual/High Pressure for 35 minutes; Natural Pressure Release.

Remove cake and let cool on wire rack for about 15 minutes.

Invert cake onto a plate & remove pan bottom from top of cake.

Let cake cool before serving.

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