2/3 c. butter
1/2 c. brown sugar
1 c. sugar
2 eggs
2 c. flour
1/2 tsp. salt
2 tbsp. powdered cream
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 c. sour milk

TOPPING:

1/2 c. brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. nuts, chopped

Cream together the butter and sugars. Add eggs and beat well. Stir in remaining ingredients until well blended. Pour into greased and floured 9 x 13-inch pan. Spread topping evenly over the batter. Mix up the night before and set in refrigerator overnight. Bake next morning at 350 degrees for 30 to 40 minutes. I set it out an hour or so ahead of baking time, as it bakes faster then. It can be mixed up and baked immediately, but it is handy to have it done ahead of time for a morning coffee.