Cake:

2/3 cup butter
1 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups self-rising flour
1 teaspoon cinnamon
1 cup buttermilk

Topping:

1 cup chopped pecans
1/2 cup brown sugar
1/2 teaspoon 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 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 13x9x2 pan.

For topping, 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 batter and let come to room temperature.

Bake in a preheated 350°F oven for 35 minutes or until wooden toothpick inserted in center comes out clean.

Makes 12-15 servings.