1 c. all-purpose flour
1/4 c. sugar
1/4 c. firmly packed brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. buttermilk or use 1 1/2 tsp. vinegar or lemon juice plus milk to make 1/2 c.
1/3 c. shortening
1 egg

TOPPING:

1/4 c. brown sugar, firmly packed
1/4 c. chopped nuts
1/4 tsp. nutmeg

Grease and flour 8 inch square pan. Combine all cake ingredients. Blend at low speed until moistened, beat 2 minutes longer at medium speed. Pour into pan and top with the combined brown sugar, nuts and nutmeg. Sprinkle over batter. Cover refrigerate overnight.

Next morning, heat oven to 350 degrees. Uncover coffee cake and bake at 350 degrees for 25-35 minutes or until toothpick inserted in center comes out clear. Serve warm.