3 c. flour
4 tsp. baking powder
1 tsp. nutmeg
2/3 c. shortening
1 1/3 c. cool coffee
1 1/3 c. sugar
1 tsp. salt
2 tsp. cinnamon
2 eggs
3/4 c. pecans, chopped

Sift together flour, sugar, baking powder, salt and spices in a bowl. Cut in shortening with a fork or pastry blender until mixture is like coarse crumbs. Reserve 3/4 cup of this mixture for top of coffee cake. To rest of crumb mixture, add well beaten eggs and coffee. Mix lightly. Pour into well-greased 2-quart baking dish. Sprinkle top of cake with remaining crumb mixture and the chopped nuts.

Bake at 350°F for 35 to 40 minutes.