COFFEE CAKE:

2 c. flour
3/4 c. sugar
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. salt
4 tsp. baking powder
1/2 c. butter
1 c. milk
2 eggs, beaten lightly

Sift dry ingredients. Cut in butter to small pieces like pie crust. Add eggs and milk. Stir until smooth. Pour into buttered 9 x 12 inch baking pan (or two cake pans).

STREUSE TOPPING:

1 c. brown sugar
1/4 c. flour
1 tsp. cinnamon
1/4 c. butter
1 c. walnuts, coarsely chopped

Mix butter, flour, brown sugar and cinnamon as for pie crust. Add walnuts. Sprinkle all over batter. Bake 30 minutes at 350 degrees. Serve warm or cold. 48 bars - 9 x 13 inch baking pan. Bake at 350 degrees for 35-45 minutes.