1/2 c. butter
1 c. granulated sugar
2 eggs
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. sour cream
1 tsp. vanilla

Preheat oven to 325 degrees. Cream butter and sugar until batter is light yellow. Add eggs, one at a time, beating well after each addition. Sift dry ingredients together and add to batter alternately with sour cream, beginning and ending with dry ingredients. Blend in vanilla. Set bowl aside.

TOPPING AND FILLING:

1/2 c. light brown sugar
1/4 c. granulated sugar
1 tsp. cinnamon
1/4 c. pecans or walnuts, finely chopped

In a separate bowl, combine all ingredients. Pour of the cake batter into a well-greased 8x12 inch or 9x13 inch cake pan. Sprinkle half of nut filling over batter. Pour remaining batter over filling, then top entire cake with remaining nut filling. Bake at 325 degrees for about 40 minutes or until cake tester comes out dry.