2/3 c. butter
1 c. sugar
1 c. firmly packed brown sugar
2 eggs
1 tsp. vanilla
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1 c. buttermilk
1 c. coarsely chopped nuts

Cream butter, gradually add 1 cup sugar and 1/2 cup brown sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in vanilla.

Combine flour, baking soda, baking powder, salt and 1 teaspoon cinnamon. Add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; mix well after each addition.

Pour batter into a greased and floured 13 x 9 x 2 inch baking pan. Combine pecans, 1/2 cup brown sugar and 1/2 teaspoon cinnamon. Stir well and sprinkle over batter. Cover and chill 8-10 hours or overnight. Uncover and let come to room temperature. Bake for 25 minutes at 350 degrees.