Prepare the Cake

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
4. Add Wet Ingredients: Stir in the sour cream, milk, and vanilla extract, mixing until smooth.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in Cranberries and Pecans: Gently fold in the cranberries and pecans, being careful not to overmix.
7. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Make the Frosting

1. Beat the Butter and Cream Cheese: In a medium bowl, beat the butter and cream cheese together until smooth and creamy.
2. Add Powdered Sugar: Gradually add the powdered sugar, beating until well combined.
3. Add Vanilla and Milk: Stir in the vanilla extract and enough milk to reach your desired consistency.

Frost the Cake

1. Frost: Once the cake is completely cool, spread the cream cheese frosting evenly over the top and sides of the cake.