2/3 c. butter
1 c. white sugar
1/2 c. brown sugar, packed
2 eggs, beaten
1 c. buttermilk
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon

Cream butter and sugars. Add beaten eggs and buttermilk, alternate with flour mixture. (Can use sour milk by adding 1 1/2 teaspoon vinegar to 1 cup of sweet milk. Mix and let stand while getting other ingredients ready.)

Sift rest of ingredients; mix then add dry ingredients. Spread in greased and floured 9 x 13 inch pan.

TOPPING:

1/2 c. brown sugar
1/2 c. chopped nuts (pecan)
1 tsp. cinnamon

Sprinkle on cake mixture, cover and set in refrigerator overnight (can be baked right away). Bake at 350 degrees for 35-40 minutes. Pour powdered sugar glaze over coffee cake while hot and serve - good cold.