Pre heat oven to 350°F. Generously butter the bottom and sides of a 9-inch cake pan that is at least 2-inches high.
Place butter and brown sugar in a small saucepan. Stir over medium heat until the ingredients melt. Let simmer for 5 minutes and then pour into the bottom of the prepared cake pan.
Spread cranberries and pecans over the caramel topping. Set this aside while you make the cake.
Upside Down Cake
Whisk flour, baking powder, salt, and cinnamon together in a medium bowl.
Beat butter in a large bowl until light. Mix in sugar until the mixture is fluffy. Stir in eggs, sour cream and vanilla.
Pour the dry ingredients into the wet ingredients, and mix until just combined. The batter will be thick. Pour the cake batter over the cranberries and pecans in the cake pan, and use a spatula to smooth it out evenly.
Place in the preheated oven and immediately lower the heat from 350°F to 325°F. 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.
Use a 9-inch pan with 2-inch sides. The size of the pan is really important. You need room for this cake to rise.
Use fresh or frozen cranberries in this recipe. If using frozen, there is no need to thaw before use.
Like larger chunks of pecans? Use whole pecans and place them in a pattern under the cranberries.
You need to flip out the cake exactly 10 minutes after it comes out the oven. The caramel will still be soft then.