Preheat oven to 350. Butter and flour a 9 inch spring form pan.

Sift together the flour, baking powder, baking soda and salt. Set aside.

In a large bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla and 1 teaspoon cinnamon.

Beat in the flour mixture alternately with the milk. Fold in cranberries and pecans.

Pour batter into prepared pan.

Mix together 1/3 cup brown sugar, 1/4 cup white sugar, and 1 teaspoon cinnamon; sprinkle over cake, and swirl through the batter.

Bake in the preheated oven for 75 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

All milk products can be substituted with non-dairy equivalents to make a pareve cake.