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1
Arrange a rack in the center of the oven and preheat to 350 degrees F. Grease an 8-inch round cake pan.
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2
In a medium bowl, whisk together 1/4 cup of the sugar, the brown sugar, cinnamon, and orange zest.
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3
Add cranberries and toss to coat evenly.
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4
Spoon mixture evenly over the bottom of the cake pan.
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5
Cream the butter and the remaining 1/2 cup of sugar in the bowl of a standing mixer until light and fluffy.
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6
Add the egg and vanilla extract; beat until well combined, scraping the sides of the bowl as needed.
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7
Combine the flour, baking powder, and salt in a bowl.
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8
With the mixer on low speed, add the flour mixture to the butter mixture in three batches, starting and ending with the flour and alternating with the milk.
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9
Mix until well combined.
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10
Spoon the batter over the cranberries in the pan, spreading to smooth.
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11
Bake until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes.
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12
Let cool on a wire rack for 20 minutes.
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13
Run a knife around the edge of the cake and invert onto a rimmed platter.
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14
As the cake cools slightly, whisk together the heavy cream, powdered sugar, and seeds from the scraped vanilla bean until soft peaks form.
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15
Spoon onto warm slices of the cake.
