2 c. all-purpose flour
1 c. sugar
1/2 c. brown sugar, firmly packed
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1 c. buttermilk
2/3 c. butter, melted
2 lg. eggs
1/2 c. brown sugar, firmly packed
1/2 c. chopped pecans
1 tsp. ground cinnamon

Combine first seven ingredients in a large mixing bowl. Add buttermilk, butter and eggs. Beat at low speed with an electric mixer until moistened. Beat at medium speed for 3 minutes. Spoon batter into greased and floured 13" x 9" x 2" pan. Combine remaining brown sugar, cinnamon and pecans. Sprinkle over batter. Cover and refrigerate 8 to 12 hours. Uncover and bake at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in center comes out clean.

Variation: Overnight coffee cake may be baked immediately at 350 degrees for 30 minutes. To reheat, cover with foil and bake at 350 degrees for 5 minutes or until heated through.