Ingredients:
3/4 cup softened butter
1 cup sugar
2 eggs
1 cup sour cream
2 cups flour (Gluten Free or A/P) (306 g)
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
Ingredients for Topping
3/4 cup light brown sugar
1/3 cup chopped pecans
1 tsp ground cinnamon
Directions:
Cream together the butter and sugar. Slowly beat in the 2 eggs. Combine flour, cinnamon, baking powder, baking soda and salt. Mix. Add 1/3 of the flour mixture to the eggs, butter and sugar. Mix until incorporated.
Add 1/3 of the sour cream and mix just till incorportated. Continue to add flour and sour cream one third at a time mixing after each addition.
Lightly butter a 9x13 inch baking pan and spoon batter into the pan. Distribute topping over the batter.
Cake can be refrigerated overnight and baked in the morning.
Cook at 350 degrees for 35-40 minutes.
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