Preheat oven to 180 degrees C. Wrap the outside of a 23cm springform pan with aluminium foil to prevent leaking. Sift together the flour, baking powder, bicarb 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 centre of the cake comes out clean. Cool in pan for 10 minutes then invert onto serving platter and carefully remove pan. Serve warm.