Preheat oven to 350 degrees F
Cream sugar and butter in large bowl. Add
and vanilla. Combine flour, baking soda and
powder in separate bowl. Alternately add flour
and sour cream to butter mixture. Beat until
Combine cinnamon, brown sugar and pecans in a small bowl.
and flour 9 X 13-inch baking dish. Pour half of the batter into
and spread evenly. Sprinkle half of filling over batter. Pour and
remaining batter and sprinkle with remaining filling. Bake
minutes. While cake is baking, prepare topping.
Melt butter in medium saucepan over moderate heat. Add milk,
sugar and pecan; continue cooking and stir 3-4 minutes.
When cake is done, remove from oven and pour caramel mixture
top, spreading evenly. Broil cake, watching carefully, until
topping begins to bubble, about 3 minutes. Let cake cool
(Cake can be prepared 1 day ahead, covered and stored
refrigerator.) At time of serving, cut cake into squares.
Josh and Dan Gough