Yield: 16 - 20 servings
from Cookin' Up Country Breakfasts
Cake Topping
1 c. butter, softened 1 c. finely chopped pecans
1 c. sugar 1/2 c. sugar
3 eggs 1 t. cinnamon
1 c. sour cream
1 t. vanilla
1 t. lemon extract
2-1/2 c. all-purpose flour
2-1/2 t. baking powder
1 t. baking soda
1/8 t. salt