Step 1 Combine brown sugar, walnuts, flour and cinnamon in small bowl. Cut in butter with pastry blender, two knives or fingers until crumbly. Set aside.
Step 1 Drain pineapple in sieve, pressing with spoon to drain excess juice; set pineapple aside. (Reserve pineapple juice for another use.)
Step 2 Combine flour, lemon rind, baking powder, baking soda and salt in medium bowl. Beat sugar and butter in large bowl with electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Stir in dry ingredients alternately with sour cream.
Step 3 Spread half of batter in lightly greased and floured 10-inch (25 cm) square baking pan or 13 x 9-inch (33 x 23 cm) baking pan. Sprinkle half of Cinnamon Topping over batter. Spread remaining batter on top. Spoon pineapple evenly over batter.Sprinkle remaining Cinnamon Topping over pineapple.
Step 4 Bake in preheated 350°F (180°C) oven until toothpick inserted in centre comes out clean, about 50 minutes. Serve warm.