Step 1: In a small bowl, combine both sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside.
Step 2: In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well.
Step 3: Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended.
Step 4: Spread the batter into two greased and floured 8-inch round cake pans. Divide and sprinkle the topping mixture over cake batter.
Step 5: Bake at 325 degrees for 35 minutes or until a toothpick inserted near the center comes out clean.
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