2 1/4 c. flour, divided
1 c. packed brown sugar
3/4 c. butter, softened
1/2 c. sugar
1 1/2 tsp. cinnamon, divided
1/4 tsp. salt
3/4 c. chopped walnuts
1 tsp. baking powder
1/2 tsp. baking soda
1 egg
1 c. buttermilk or sour milk

In large bowl, combine 2 cups of flour, brown sugar, butter, sugar, 1/2 teaspoon cinnamon and salt. Beat with an electric mixer on low speed until mixture resembles fine crumbs. Reserve 3/4 cup of the mixture. Stir nuts and remaining cinnamon into reserved mixture. Set mixture aside.

In a small bowl combine remaining flour, baking powder and baking soda together. Stir into flour and butter mixture.

In a small bowl stir together egg and buttermilk or sour milk. Add to flour and butter mixture. Beat until smooth.

Preheat oven to 350 degrees. Pour batter into a greased and floured 9 x 13 inch baking pan. Sprinkle reserved nut mixture evenly over batter. Lightly press into batter. Bake 25 to 30 minutes or until done. Cool slightly on wire rack. Cut cake into squares, serve warm.