Preheat the oven to 350°F and spray a 9x13-inch baking dish with non-stick cooking spray.

In a medium bowl, prepare the topping by mixing together 1½ cups finely chopped pecans, ? cup granulated sugar, ? cup brown sugar, 3 tablespoons melted butter and 1 teaspoon ground cinnamon.

Set aside.

In a large mixing bowl, beat together ½ cup softened butter and 1 cup granulated sugar.

Mix until light and fluffy.

Add 2 eggs, one at a time, mixing well after each addition.

Mix in 1 cup sour cream and 2 teaspoons vanilla extract.

Beat until smooth.

Add in 1¾ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda and ½ teaspoon salt.

Stir gently until just combined. Do not overmix.

Pour half of the batter into the prepared baking dish.

Sprinkle half of the pecan topping mixture evenly over the batter.

Carefully spread the remaining batter over the topping layer.

Sprinkle the remaining pecan topping evenly over the top.

Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Remove from the oven and allow the cake to cool for 10–15 minutes.

Slice, serve warm, and enjoy!