Cranberry Upside-down Coffee Cake

Oh my. This little gem is just that, a little GEM. Tart, sweet, moist and perfect with coffee. Love it. Word to the wise, DO NOT SKIP LINING THE PAN. You'll have sugary goodness allllll over your oven. What a waste that would be because the topping makes this recipe!

Cranberry upside-down coffee cake

2/3 cup packed brown sugar
1/3 cup butter
1 1/4 cups cranberries
1/2 cup chopped pecans
1/2 cup butter, room temperature

3/4 cup white sugar
2 eggs

1 teaspoon vanilla extract
1 cup sour cream
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C). Wrap the outside of a 9 inch springform 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 butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with cranberries and pecans.
In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream. Pour batter into prepared pan.
Bake in the preheated oven for 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.