1/4c butter 1c packed brown sugar 2TBSP honey 2tsp cinnamon 1/2tsp lemon juice 3/4c chopped pecans 1 1/2c sifted all-purpose flour 1c sugar 2tsp double-acting baking powder 1/2tsp baking soda 1/4tsp salt 1c sour cream 2ea eggs Preheat oven to 350 degrees. Make caramel pecan topping first: Melt butter in saucepan. Stir in brown sugar, honey, cinnamon, lemon juice and pecans, cook just until all melted. Thoroughly grease 9x9 baking pan; pour caramel pecan topping into pan. Set aside while you make the cake batter. Sift together flour, sugar, baking powder, baking soda, and salt. Combine sour cream and eggs, beat well. Add sifted ingredients to liquid, mix until just blended. Gently pour cake batter into pan, on top of caramel pecan mixture - mixture should be hardened enough to spread dough on top of from edge to edge. Bake for 25-40 minutes at 350 degrees, until batter no longer jiggles when shaken lightly. Immediately cut around edge of cake with a knife, put serving plate upside down on top of baking dish, and invert dish so that caramel-pecan becomes the topping. Enjoy. 9 servings