In a large saucepan, melt 1/2 cup butter over medium heat. Add 1-1/2 cups granulated sugar, lemon peel and juice, cinnamon, and cloves. Cook and stir about 2 minutes or until sugar dissolves. Add cranberries, stirring to coat. Bring to boiling; reduce heat. Simmer, uncovered, 15 to 20 minutes or until berries have popped and liquid is syrupy, stirring occasionally. Cool completely.
Generously butter a 9-inch springform pan. Wrap outside of the springform pan securely with heavy foil. Spread cranberry mixture into prepared pan; set aside.
In a medium bowl, combine flour, baking soda and salt; set aside.
In a large bowl, beat 6 tablespoons butter with an electric mixer on medium to high speed for 30 seconds. Add 1/2 cup granulated sugar, brown sugar and vanilla, beating until well combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition just until combined. Spread batter over cranberry mixture in pan.
Bake in a 350 degree F oven for 65 to 75 minutes or until a wooden toothpick inserted near center comes out clean. If necessary, toward the end of baking, cover with foil to prevent overbrowning. Cool cake in pan on wire rack for 30 minutes. Remove foil. Using a knife, loosen cake from sides of pan. Invert cake onto a serving plate. Remove sides of pan and bottom. Serve immediately with Sweetened Whipped Cream. (Or, serve within 6 hours at room temperature.) Makes 12 to 16 servings.
In a chilled medium mixing bowl beat whipping cream and sugar with a whisk or electric mixer until soft peaks form (tips curl over). Makes 2 cups.