2 1/4 c. sifted flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. sugar
1/2 c. butter
2 eggs
3/4 c. apple butter
1 tsp. vanilla
1 c. sour cream

Preheat oven to 350 degrees. Grease and flour bottom of 9 x 13 inch pan. Sift flour with baking powder, soda and salt. Gradually add sugar to butter in large mixing bowl. Cream at high speed of mixer until light and fluffy. At medium speed add eggs, one at a time, beating after each addition. Blend in apple butter and vanilla. At low speed add sifted dry ingredients alternately with sour cream. Begin and end with dry ingredients. Blend well after each addition.

TOPPING:

1/2 c. brown sugar, firmly packed
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. chopped pecans

Combine the above. Pour half of cake batter into pan. Sprinkle half of topping mixture over batter. Spoon remaining batter into pan. Spread evenly. Sprinkle with remaining brown sugar mixture. Bake at 350 degrees for 40 to 45 minutes. Serve warm or cold.

This makes a large cake which usually isn't all eaten; so I freeze the remaining half in foil, then later warm it and serve with whipped cream.