3/4 c. butter, softened
1 c. sugar
2 eggs
1 (8 oz.) carton sour cram
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground nutmeg
3/4 c. brown sugar, firmly packed
1/2 tsp. walnuts, chopped
1 tsp. ground cinnamon

Combine butter and sugar; cream until light and fluffy. Add eggs and sour cream, mixing well. Combine next 5 ingredients; add to batter and mix well. Pour batter into a greased and floured 13 x 9 x 2 inch baking pan. Combine brown sugar, walnuts, and cinnamon; mix well and sprinkle evenly over batter. Cover and chill overnight. Uncover and bake at 350 degrees for 35 to 40 minutes or until cake tests done. Yield: 15 servings.