½ cup sugar

½ teaspoon cinnamon

¼ teaspoon allspice

½ cup Hiland butter

½ cup sugar

1 egg

1 teaspoon vanilla

½ cup Hiland sour cream

1 ¼ cups Shawnee Mills flour

1 ½ teaspoons baking powder

¼ teaspoon salt

½ cup Hiland milk

1 Granny Smith apple, sliced

1 cup fresh or frozen cranberries

Step 1Grease an 8-inch round or square cake pan. Preheat oven to 350 degrees.

Step 2In a small bowl, whisk ½ cup sugar, cinnamon and allspice. Sprinkle in pan.

Step 3With an electric mixer, combine butter and ½ cup sugar, beating until light and fluffy. Add egg and vanilla, mixing until incorporated.

Step 4In a small bowl, whisk flour, baking powder and salt. Blend into butter mixture. On low speed, beat in milk until batter is smooth.

Step 5Place apple slices and cranberries in pan, arranging on top of the sugar-cinnamon mixture. Spoon batter over apple and cranberries. Bake for 30 minutes or until a wooden pick comes out clean.

Step 6Cool in pan on a wire rack for 10 minutes. Then, using pot holders, turn out cake onto a large plate or platter.