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

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 powder, soda, 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 9x13x2 inch baking pan. Combine pecans, 1/2 cup brown sugar and 1/2 teaspoon cinnamon; stir well; sprinkle over batter.

Cover and chill 8 to 10 hours or overnight. Uncover batter and let come to room temperature. Bake at 350 degrees for 35 minutes or until wooden pick inserted in center comes out clean. Makes 12 to 15 servings.