1 cup sugar

1 tsp cinnamon

1 tsp allspice

1 cup Hiland butter

1 cup sugar

1 egg

1 tsp vanilla

1 cup Hiland sour cream

1 cup Shawnee Mills flour

1 tsps baking powder

1 tsp salt

1 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 the oven to 350 degrees.

Step 2In a small bowl, whisk 1 cup sugar, cinnamon and allspice. Sprinkle in the pan.

Step 3With an electric mixer, combine butter and 1 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 the batter is smooth.

Step 5Place apple slices and cranberries in a 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.