Preheat your oven to 350° F and grease a 9 inch round cake pan with nonstick cooking spray. In a mixing bowl, stir together the softened butter, brown sugar, and chopped pecans.

Spread the butter, brown sugar, pecan mixture in the bottom of the cake pan.

Spoon and carefully spread a layer of the cranberry sauce over the top of the pecan sugar mixture and set it aside.

In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon, nutmeg, allspice, cloves, and salt. Set it aside.

In a separate bowl, beat together the butter, brown sugar, and white sugar until light and fluffy.

Add the eggs one at a time into the cake batter beating them between each addition.

Mix in the orange juice and orange zest.

Add the dry ingredients and the milk, alternating the two ingredients and beating after each addition, until all the ingredients have been added.

Carefully spread the cake batter over the top of the cranberry sauce in the baking pan. Place the cake in the preheated oven and bake for 40 minutes, until a toothpick inserted in the center comes out clean. Remove it from the oven and place on cooling rack.

and carefully invert the pan onto a serving dish and allow the cake to cool completely before serving.

Dust the cranberry sauce coffee cake with powdered sugar before serving, if desired.