Cranberry Upside Down Cake

It finally feels like fall here, after having 90 degree weather for so long, it is now in the 60's, and it is the last week of October. Crazy, I know!! There is nothing better than cranberries, and pumpkin..that will come later...that says "Fall is finally here!" If you like tart and sweet, here is a great one to try. This cake is moist, sweet, with a hint of cinnamon, with the buttery and tart topping. You can use pecans in the topping also, if you choose. I chose not to use the pecans.

Cranberry Upside Down Cake
Topping:
2/3 Cup packed brown sugar
1/3 Cup butter
1 1/4 Cups cranberries
1/2 Cup chopped pecans

Cake:
1/2 cup butter, room temp
3/4 cup sugar
2 eggs
1 tsp vanilla
1 Cup sour cream
1 1/2 Cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt

Preheat oven to 350 degrees. Wrap the outside of a 9 inch spring form pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
In a saucepan over medium heat, combine brown sugar and 1/3 cup of butter. Bring to a boil, then pour into bottom of spring form pan. Sprinkle with cranberries and pecans.
In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat int he eggs one at at time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream. Pour batter into the prepared pan.
Bake in the preheated oven for 45-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Serve warm.