Pecan Topped Coffee Cake

Pecan Topped Coffee Cake

Yields: 12-15 servings

Ingredients:

2/3 c. butter

1 c. sugar

1/2 c. firmly packed brown sugar

2 eggs

1 tsp. vanilla extract

2 c. all-purpose flour

1 tsp. baking powder

1 tsp. soda

1/2 tsp. salt

1 tsp. cinnamon

1 c. buttermilk

1 c. coarsely chopped pecans

1/2 c. firmly packed brown sugar

1/2 tsp. cinnamon

Instructions:

Cream butter; gradually add 1 cup sugar and 1/2 cup brown sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in vanilla.

Combine flour, baking powder, soda, salt and 1 teaspoon cinnamon. Add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; mix well after each addition.

Pour batter into a greased and floured 9x13 inch baking pan. Combine pecans, 1/2 cup brown sugar and 1/2 teaspoon cinnamon; stir well; sprinkle over batter.

Cover and chill 8 to 10 hours or overnight. Uncover batter and let come to room temperature. Bake at 350 degrees for 35 minutes or until wooden pick inserted in center comes out clean.