2 c. flour
1 c. sugar
1/2 c. brown sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 c. buttermilk
2/3 c. butter, melted
2 eggs
1/2 c. brown sugar
1/2 c. chopped pecans
1 tsp. cinnamon

Combine first 7 ingredients in large bowl. Add buttermilk, butter and eggs. Beat at low speed until moistened. Beat at medium speed 3 minutes. Pour into greased 13x9x2 inch pan. Combine last 3 ingredients and sprinkle over batter. Cover and refrigerate 8-12 hours. Uncover and bake at 350 degrees for 30-35 minutes or until wooden pick inserted in center comes out clean. Serve warm. Yield: 12-15 servings.

Note: May be baked immediately at 350 degrees for 30 minutes.

To re-heat, cover with foil and bake at 350 degrees for 5 minutes or until heated thoroughly.