Cranberry Pecan Coffee Cake

First, preheat your oven to 350 degrees Fahrenheit (or 175 degrees Celsius, if you prefer metric). To prevent any leakage during baking, cover the exterior of a 9 inch round cake pan with aluminum foil. Next, sift together the dry ingredients - flour, baking powder, baking soda, cinnamon, and salt - and set them aside for now.

In a saucepan over medium heat, combine the brown sugar and 1/3 cup of softened butter. Bring this mixture to a boil, then carefully pour it into the bottom of your prepared cake pan. Sprinkle some fresh or frozen cranberries and chopped pecans over the top of the sugar mixture.

In a large mixing bowl, use an electric mixer to cream together the butter and 3/4 cup of granulated sugar until it becomes light and fluffy. Beat in the eggs one at a time, followed by the addition of vanilla extract. Gradually mix in the dry ingredients - flour mixture - alternately with the sour cream, making sure not to overmix.

Pour your cake batter into the prepared pan and bake it in a preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a serving platter. Carefully remove the cake from the pan and serve warm.