Pecan-Topped Coffee Cake

• 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

1. Cream butter;
2. gradually
3. add
4. 1
5. cup sugar and 1/2 cup brown sugar,
6. beating
7. well.
8. Add eggs, one at a time, beating well. Stir
9. in
10. vanilla.
11. Combine flour, baking powder, soda, salt and 1 teaspoon cinnamon.
12. Add to cream mixture alternately
13. with buttermilk, beginning and ending with flour mixture; mix well after each addition.
14. Pour batter into a greased and floured 13
15. x 9 x 2-inch baking pan.
16. Combine pecans, 1/2 cup brown sugar
17. and 1/2 teaspoon cinnamon; stir well and sprinkle over batter.
18. Cover and chill 8 to 10 hours.
19. Uncover batter, let come
20. to
21. room temperature.
22. Bake at 350u0b0 for 35 minutes. Yields 15 servings.

butter, sugar, brown sugar, eggs, vanilla, flour, baking powder, soda, salt, ground cinnamon, buttermilk, pecans, brown sugar, ground cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1073765 (may not work)