2/3 c. butter, softened
1 c. sugar
1/2 c. brown sugar, packed
2 eggs
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 c. sour milk
1/4 tsp. nutmeg
1/2 c. nuts, chopped
1/2 c. brown sugar, packed
1/2 tsp. cinnamon

Cream butter, sugar and brown sugar in bowl until light and fluffy. Add eggs, one at a time, mixing well after each addition. Combine flour, baking powder, soda, cinnamon and salt. Add to creamed mixture alternately with sour milk, mixing well after each addition. Spread batter in greased and floured 9 x 13 inch baking pan. Mix nutmeg, nuts, and remaining 1/2 cup brown sugar and 1/2 teaspoon cinnamon, sprinkle over batter. Chill for 8 hours to overnight. Bake at 350 degrees for 45 minutes or until coffee cake tests done. May mix 1 cup milk with 1 tablespoon vinegar to sour milk. (Yield: 10 to 12 servings.)