Preheat oven to 350°F.
Spray a 9 x 13-inch baking pan with cooking spray.
Put into a large bowl:
1 stick of butter, room temperature
1 cup granulated sugar
Cream together with a mixer on medium-high speed for 2 minutes until light and fluffy.
Add into the mixture:
1 teaspoon vanilla extract
1 egg
Beat well.
Add into the mixture:
1 egg
Beat well.
In a separate bowl, whisk together:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
Add half of the dry ingredients mixture to the butter mixture, and mix on medium-low speed until just combined.
Add in:
¾ cup reduced-fat sour cream (you’ll need 12 oz total)
Mix until combined.
Add in the other half of the dry ingredients mixture, mix well then add in:
¾ cup reduced-fat sour cream
Pour half of the batter into the prepared baking pan, and spread it around so that it covers the bottom of the pan in an even layer.
In a seperate small bowl, whisk together:
1 ½ teaspoons ground cinnamon
¼ cup granulated sugar
¼ cup brown sugar
1 cup chopped pecans or walnuts (optional)
Sprinkle half of the cinnamon-sugar topping you just made evenly on top of the batter.
Spread the remainder of the batter on top in an even layer (note that the batter will be sticky and difficult to spread, so I recommend adding with a spoon in little clumps, and then use a rubber spatula to help spread it out in an even layer).
Sprinkle the remaining cinnamon-sugar topping evenly on top.
Bake for 30 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven, then drizzle with the glaze if desired (see below).
Serve warm.
Glaze (optional)
Whisk together until smooth:
½ cup powdered sugar
1-2 teaspoons milk
Add more milk if you’d like to thin out the glaze, or more powdered sugar if you’d like to thicken it.