2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1/2 cup brown sugar
2 teaspoons cinnamon
2/3 cup melted margarine
1 cup buttermilk
2 eggs
1 teaspoons orange extract

Combine all of the above ingredients in a large mixing bowl. Beat at low speed with an electric mixer until moistened; increase to medium speed for three minutes. Spread batter into a greased and lightly floured 13x9x2 inch-baking pan. Cover and refrigerate overnight.

Topping:
1-1/2 teaspoons cinnamon
1/2 cup brown sugar
1/2 cup chopped pecans, optional
1/4 cup confectioners' sugar

Combine cinnamon, brown sugar and nuts. Place in airtight container until ready to bake the coffee cake.

Preheat oven to 350°F. Sprinkle batter with topping mixture. Bake for 35-40 minutes or until a wooden pick inserted in the center comes out clean.

(Optional) place a Christmas doily on top of cake, sprinkle with confectioners' sugar, remove doily and serve warm.