Directions

1. Topping: in a saucepan, bring the sugar, butter, and cinnamon to boil over medium heat while stirring. Pour the mix into a greased nine-inch (2.5 L) springform pan. Sprinkle with cranberries and pecans; set aside.
2. In a large bowl, beat butter with sugar until fluffy. Beat in the eggs, one at a time, and add vanilla. Stir together the flour, baking powder, baking soda, cinnamon, and salt. Using a wooden spoon, stir half into the creamed mixture; stir in sour cream and the remaining flour mixture.
3. Spread batter over the cranberry layer, pushing the batter higher around the edges. Wrap foil around the bottom of the pan and set it on a baking sheet. Bake at 350°F for one hour or until a cake tester inserted into the centre comes out clean.

Let cool in the pan for 10 minutes. Invert onto a serving platter and serve warm. Makes 10