| 2/3 c. butter |
| 1 c. sugar |
| 1/2 c. firmly-packed brown sugar |
| 2 eggs |
| 1 t. vanilla |
| 2 c. flour |
| 1 t. baking powder |
| 1 t. baking soda |
| 1/2 t. salt |
| 1 t. cinnamon |
| 1 c. buttermilk |
| 1 c. coarsely-chopped pecans |
| 1/2 c. firmly-packed brown sugar |
| 1/2 t. cinnamon |
Cream butter, gradually add 1 c. sugar and 1/2 c. brown sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour, baking powder, baking soda, salt, and 1 t. cinnamon. Add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix well after each addition. Pour batter into greased and floured 13x9 pan. Combine pecans, 1/2 c. brown sugar, and 1/2 t. cinnamon; stir well, and sprinkle over batter. Cover and chill for 8 to 10 hours or overnight. Uncover batter and let come to room temperature. Bake at 350° for 35 minutes or until wooden pick inserted in center comes out clean.
Serves 15.
Must be made ahead.