Recipe - Pecan Topped Coffee Cake

2/3 cup Butter
1 cup Chopped pecans
1 cup Sugar
One half cup Brown sugar
One half cup Brown sugar
One half teaspoon Cinnamon
2 Eggs
1 teaspoon Vanilla
2 cup Flour; (selfrising)
1 teaspoon Cinnamon
1 cup Buttermilk

Cream butter, gradually add 1 cup sugar & One half cup brown sugar, beating
well. Add eggs one at a time, beating well after each addition. Stir in
vanilla. Combine flour 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 13X9X2
pan. Combine pecans, One half cup brown sugar and 1/'2 teaspoon cinnamon. Stir
well and sprinkle over batter.

Cover and chill 810 hours or overnight. Uncover batter and let come to
room temperature. Bake at 350 for 35 minutes or until wooden toothpick
inserted in center comes out clean. 1215 servings.

Posted to EATL Digest by "Waanda B. Lee" wlee@RA.MSSTATE.EDU on Mar 9,
1998