 | | Directions |
- Spray 9 x 13 pan lightly with non-stick cooking spray.
- In a large bowl, cream butter (or margarine), sugar, and brown sugar until light in color. Add eggs, beating well.
- In a separate bowl, combine the flour, baking soda, and salt; stir to combine evenly.
- Alternate adding buttermilk and the combined dry ingredients, beating after each addition.
- Pour cake mixture into prepared pan.
TOPPING:
- In a small bowl, combine the brown sugar, cinnamon, and pecans. Sprinkle over top of cake.
- Cover with aluminum foil and place in refrigerator overnight.
- The following morning, preheat oven to 350ºF. Remove foil and bake 45-50 minutes.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Container: 9 x 13 baking pan
Servings: 15
|  | | Ingredients | | - | | 1 cup buttermilk |
| - | | 2/3 cup margarine or butter |
| - | | 1 cup white sugar |
| - | | 1/2 cup brown sugar, packed |
| - | | 2 eggs |
| - | | 2 cups flour, unsifted |
| - | | 1 teaspoon baking soda |
| - | | 1 teaspoon cinnamon |
| - | | 1/2 teaspoon salt |
| - | | TOPPING: |
| - | | 1/2 cup brown sugar |
| - | | 1 teaspoon cinnamon |
| - | | 1/2 cup chopped pecans |
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