2/3 c Butter
1 c Chopped pecans
1 c Sugar
1/2 c Brown sugar
1/2 c Brown sugar
1/2 ts Cinnamon
2 Eggs
1 ts Vanilla
2 c Flour; (self-rising)
1 ts Cinnamon
1 c Buttermilk
Cream butter, gradually add 1 cup sugar & 1/2 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, 1/2 cup brown sugar and 1/’2 teaspoon cinnamon. Stir
well and sprinkle over batter.
Cover and chill 8-10 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. 12-15 servings.
Yields
1 Servings