1/3 cup butter OR margarine, softened
1/2 cup sugar
1/4 cup packed brown sugar
1 egg, beaten
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup buttermilk

TOPPING:

1/4 cup packed brown sugar
1/4 cup finely chopped pecans
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg, optional

in a mixing bowl, cream butter and sugars. add egg; mix well. combine flour, baking powder, baking soda and cinnamon; add to creamed mixture alternately with buttermilk. beat well. spread into a greased 8″ square pan. combine topping ingredients; sprinkle over batter. cover and refrigerate overnight. bake, uncovered, at 350° for 40-45 minutes or until the cake tests done.

6-8 servings