¼ cup unsalted butter ¾ cup brown sugar packed 2 ¼ cups cranberries ¼ cup pecans 1 ½ cups all purpose flour 2 tsps baking powder ¼ tsp salt ½ tsp ground cinnamon ½ cup unsalted butter 1 cup granulated sugar 2 large eggs 1 cup sour cream 1 tsp vanilla extract
Spread cranberries and pecans over the caramel topping. Set this aside while you make the cake.
Whisk the dry ingredients together. Beat butter in a large bowl until light. Mix in sugar until the mixture is fluffy. Stir in eggs, sour cream and vanilla. Stir the dry ingredients into the wet until just combined. Pour the cake batter over the cranberries and pecans in the cake pan.
Bake until the top is golden and a toothpick comes out clean, about 50-55 minutes. Remove cake to a wire rack to cool for exactly 10 minutes. Run a knife around the sides of the insides of the cake pan to loosen the cake from the sides. Turn the cake out on top of a platter.
This cake will keep for 2 days at room temperature in an airtight container, or 1 week in the refrigerator.