2 cups all-purpose flour
1 cup granulated sugar
1/2 cup firmly packed brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup buttermilk
2/3 cup butter or margarine, melted
2 large eggs
1/2 cup firmly packed brown sugar
1/2 cup chopped pecans
1 teaspoon ground cinnamon

Combine first 7 ingredients in a large mixing bowl; add buttermilk, butter and eggs. Beat at low speed of electric mixer until moistened; beat at medium speed for 3 minutes. Spoon batter into a greased and floured 13 x 9-inch pan.

Combine brown sugar, pecans and cinnamon; sprinkle over batter. Cover and refrigerate for 8 to 12 hours. Uncover and bake at 350 degrees F for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Serve warm.

NOTE: Overnight Coffee Cake may be baked immediately at 350 degrees F for 30 minutes. To reheat, cover with aluminum foil, and bake at 350 degrees F for 5 minutes or until heated thoroughly.