1

Preheat oven to 350°F. Melt 2 T. of the butter and pour it into a 9-inch springform pan.

2

In a mixing bowl, combine cranberries and brown sugar, then scatter the mixture atop the butter. Sprinkle on the pecans.

3

Beat remaining 4 T. butter and sugar at medium speed in a medium mixing bowl until well blended. Beat in eggs one at a time, then beat in vanilla.

4

Combine flour, baking powder, and cinnamon in a small bowl and stir well. Beat a third of the dry ingredients into the creamed mixture, followed by half of the buttermilk. Continue alternating in this way until you've beaten in the last of the dry ingredients. Spoon the batter evenly over the cranberries.

5

Bake the cake until a wooden toothpick inserted in the center comes out clean, about 50 minutes. Let it cool in the pan for about 5 minutes, then invert the cake onto a serving platter and remove the pan.