• Preheat oven to 275 degrees
• Prepare an 8-inch round cake pan by coating with baking spray.

Cake topping

• Melt butter and pour into prepared pan. Evenly sprinkle brown sugar over the butter.
• Arrange pecan halves around the outer edge of the cake pan. Add cranberries to the center of the pan.
• Place pan in refrigerator for 10 minutes or until butter solidifies.

Cake batter

• Combine flour, salt, cinnamon and baking powder in a bowl.
• Add sugar and eggs to a large bowl or the bowl of a stand mixer.  Using the paddle attachment, mix on medium speed for approximately 2 minutes.
• Add one-third of the flour mixture and mix on low speed until combined. Add one-half of the milk and vegetable oil and mix until combined. Add another third of the flour mixture and mix till smooth. Add the remaining oil and milk and mix till smooth. Finally, add the remaining flour mixture and mix until smooth.
• Pour the cake batter over the cranberries and pecans.  
• Bake for 15 minutes at 275 degrees.  Increase temperature to 350 degrees and bake for an additional 20 – 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Place pan on a wire rack and allow to cool for 10 minutes. Run an offset spatula or knife around the inside of the cake pan. Flip cake over onto a serving dish.