More a confection than a cake, this delectable dessert finds its origin in the Middle Eastern Countries. 2 c. sifted all-purpose flour 1/2 c. butter 1/2 tsp. salt 2 tbsp. Turkish-type coffee 1 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1 tsp. soda 1 c. dairy sour cream 1 egg 1/2 c. chopped nuts (cashews, walnuts, or almonds)

Combine brown sugar, flour, butter, salt, coffee, cinnamon, and nutmeg in a medium size mixing bowl. Blend with pastry blender until mixture is crumbly and completely blended. Butter a 9 inch square cake pan generously; spoon in half the crumb mixture. Stir soda into sour cream; mix into remaining crumbs along with egg. Pour batter over crumbs and sprinkle with chopped nuts. Bake in a 350 degree oven for 40 to 45 minutes or until done. Serve warm topped with ginger or whipped cream. Or cool and serve plain with fruit or ice cream. Makes 9 servings.

Syrian Nutmeg Cake: Omit coffee and cinnamon. Increase nutmeg to 1 teaspoon.

Armenian Orange Cake: Omit coffee, cinnamon, and nutmeg. Add instead 1/2 teaspoon allspice. To sour cream and egg mixture add 2 teaspoons orange peel.