Pecan-Topped Coffee Cake - cooking recipe

Ingredients

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

Preparation

Cream butter;
gradually
add
1
cup sugar and 1/2 cup brown sugar,
beating
well.
Add eggs, one at a time, beating well. Stir
in
vanilla.
Combine flour, baking powder, soda, salt and 1 teaspoon cinnamon.
Add to cream mixture alternately
with buttermilk, beginning and ending with flour mixture; mix well after each addition.
Pour batter into a greased and floured 13
x 9 x 2-inch baking pan.
Combine pecans, 1/2 cup brown sugar
and 1/2 teaspoon cinnamon; stir well and sprinkle over batter.
Cover and chill 8 to 10 hours.
Uncover batter, let come
to
room temperature.
Bake at 350\u00b0 for 35 minutes. Yields 15 servings.