Cranberry Crunch Cake

1/2 cup butter
1 cup sugar
2 eggs
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 teaspoon vanilla extract
1 cup cranberries (whole, not cut up)
1 1/2 cups miniature marshmallows
1/2 cup light brown sugar
1/2 cup chopped pecans
2 tablespoons melted butter

In large mixing bowl, cream butter and sugar. Add eggs; beat until well combined. In separate bowl, combine flour, baking powder and salt. Add flour mixture alternately with milk and vanilla to egg mixture. Fold in cranberries. Spread batter in greased 13 in. x 9 in. baking pan. Top marshmallows; press into batter. Sprinkle with brown sugar and nuts. Drizzle with melted butter. Bake at 350 degrees for 30 minutes. Yield: 12-15 servings {The marshmallows melt and seep through the cake, making it moist and very tasty. It is great for brunch, or just with a cup of coffee! Tastes absolutely great shortly after it cools because it is crunchy. It isn't as crunchy the next day but still GOOD!
Cook: Robin