Mint sprigsfresh cranberries and pomegranate seeds for garnish (optional)
Preheat the oven to 350 degrees. Coat the bottom and sides of an 8-inch round cake pan with 2 tablespoons of the softened butter. In a medium bowl mix together 1/2 cup sugar with the cinnamon, allspice and nutmeg.
Pour the sugar and spice mixture evenly over bottom of pan and arrange cranberries in a single layer on top.
With a mixer, cream remaining 6 tablespoons of butter with the other 1/2 cup sugar until light and fluffy, about 3 minutes. Add the egg and vanilla extract and mix until well combined.
In another bowl mix together the flour and baking powder. With the mixer on low speed, add the flour mixture to butter mixture in three batches, alternating with the milk, until thoroughly combined.
Spoon the batter evenly over the cranberries in the pan and smooth the top. Bake the cake cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake; invert onto a serving platter.
Beat the heavy cream in a bowl with a mixer until stiff peaks form; add the 2 tablespoons of sugar and beat for 30 seconds more (just until sugar is combined)
Place the whipped cream on top of the cake in a large dollop and decorate with mint, cranberries and/or pomegranate seeds if desired. Alternatively you can serve the whipped cream separately alongside each piece.