1/2 c. butter, room temperature
1 c. firmly packed brown sugar
1 egg
1 tsp. vanilla
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1 c. buttermilk

TOPPING:

1/2 c. plus 2 tbsp. sugar
1 tsp. cinnamon
16 pecan halves

Preheat oven to 350 degrees. Butter and flour 9 inch square baking pan. Using electric mixer cream butter and brown sugar together until fluffy; add egg and vanilla and beat until well blended. Sift flour, baking powder and baking soda together; mix into butter alternately with buttermilk, beginning and ending with dry ingredients. Pour into prepared pan; mix 1/2 cup plus 2 tablespoons sugar and cinnamon in small bowl. Place pecan halves atop cake batter. Place each nut 1 inch into batter. Spoon some sugar mixture into depressions made by pecans. Sprinkle remaining sugar over cake. Bake 45 minutes. Cool cake in pan.