Pour melted butter, white and brown sugar and cinnamon into a food processor or blender. Process until combined. Add pecan and pulse several times until coarsely chopped (do not over process).
Preheat oven to 350°F. Butter a 9" spring form pan generously.
In a mixing bowl, whisk together flour, baking powder, baking soda and salt.
In a food processor or blender, put eggs, shortening, sugar and vanilla and process until smooth. Add half of the sour cream and half of the flour mixture; process again until smooth. Add the remaining sour cream and flour; scrape down sides of container using a silicone spatula and mix again.
Pour half the batter into the spring form pan and spread with the spatula. Sprinkle half of the topping mixture evenly over batter. Cover with the remaining batter and sprinkle again with topping.
Bake for 45-55 minutes or until a cake tester or wooden toothpick inserted in center comes out clean. Remove pan from oven and place on wire rack to cool for 10 minutes before removing from pan. Allow to sit for at least 30 minutes before cutting and serving.
