Lining the pans with greased and floured heavy-duty aluminum foil makes these cakes easy to remove without inverting the pan and losing the crumb topping. Leave extra foil extending above the pan to lift the cakes out.
1 cup butter, melted
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 tablespoon ground cinnamon
1/4 teaspoon salt
3 cups all-purpose flour
2 cups chopped pecans
1 recipe Sour Cream Cake Batter
How to Make It
Stir together first 5 ingredients in a large mixing bowl; add flour and pecans, stirring until blended. Let stand 30 minutes or until mixture is firm enough to crumble into small pieces.
Spoon cake batter evenly into 2 greased and floured aluminum foil-lined 9- x 2-inch round cake pans. Sprinkle crumbled pecan mixture evenly over cake batter.
Bake at 350° for 45 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool completely on wire racks.