Bake for 50-60 minutes. Cool for 5-10 minutes and then dump it out on a plate.
Position the rack in the lower third of the oven and preheat it to 350°.
Lightly butter the sides and bottom of a 9″ cake pan.
(I don’t have a 9″ cake pan so I used a 10½″ iron skillet. My friend used a spring form pan.)
You want the sides of the pan to be at least 2½″ high.
Put 1½ sticks of butter in a bowl.
With a wooden spoon cream together the butter, sugar and one egg yolk.
Switch to a whisk and mix in the additional eggs one at a time.
Whisk until the sugar begins to dissolve and the batter is smooth.
Whisk in the vanilla, sour cream and salt.
Sift in the cake flour, baking powder and baking soda directly into the wet ingredients.
Stir until all the ingredients are combined.
Put the remaining 4 Tbs. of butter into the pan and set it in the oven to melt.
Then mix the brown sugar and cinnamon into the butter.
Spread this out as evenly as you can and put the rinsed and drained cranberries over the top.
Spread the batter over the top of the cranberries and pop it into the oven.