Sour Cream Breakfast Cake

Topping:
1/3 c. packed brown sugar
1/4 c. sugar
2 tsp. ground cinnamon
1/2 c. chopped pecans

Cake:
1/2 c. butter or margarine, softened
1 c. sugar
2 eggs
1 c. (8 oz) sour cream
1 tsp. vanilla extract
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

Combine topping ingredients; set aside.  For cake, cream butter and sugar in a mixing bowl.  Add eggs, sour cream, and vanilla extract mix well.  Combine flour, baking powder, baking soda, and salt.  Add to the creamed mixture; beat until combined.  Pour half of the batter into a greased 13X9X2 inch baking pan.  Sprinkel with half the topping.  Add remaining batter and topping.  Bake at 325 for 20 minutes or until cake tests done.