Preheat your oven to 350°F (175°C). Wrap the exterior of a 9-inch springform pan snugly with aluminum foil to prevent leaks.

In a medium mixing bowl, sift together flour, baking powder, baking soda, cinnamon, and salt. Set this dry mix aside.

In a saucepan over medium heat, combine the brown sugar and ⅓ cup of butter. Stir constantly until the mixture boils. Carefully pour this caramel mixture into the bottom of your springform pan. Evenly sprinkle cranberries and chopped pecans on top.

In a large bowl, cream together the remaining butter and white sugar until light and fluffy. Add the eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.

Alternate adding the dry mixture and sour cream to the butter-sugar mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing.

Pour the batter over the cranberry-pecan layer in the prepared pan. Smooth the top with a spatula.

Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes.

Run a knife around the edges to loosen, then invert the cake onto a serving platter. Lift off the pan and enjoy your warm creation!