Ingredients
2/3 C. butter
1 C. white sugar
1/2 C. dark brown sugar
2 eggs, beaten
1 C. buttermilk
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. soda
2 C. flour
TOPPING:
1/2 C. brown sugar
1/2 C. pecans, chopped
1 tsp. cinnamon
Preparation
Combine the butter and sugars. Add 2 beaten eggs and the buttermilk. Put dry ingredients together and add to butter mixture. Put into a 9 X 13" pan. Sprinkle with topping ingredients. Refrigerate overnight and Bake the next day at 350 degrees for 40 min. While in the oven you may place a pan of water on the shelf under the coffee cake pan.
