Makes 7 small coffee cakes or 4 large coffee cakes.

TOPPING:

1/2 c. butter
1 c. plain flour
1 c. brown sugar
4 tsp. cinnamon
1 1/2 c. nuts, chopped

Mix the above ingredients together and set aside for later.

CAKE:

4 c. self-rising flour
1 c. butter
2 1/2 c. white sugar
1 c. sweet milk
1 tsp. baking soda
2 (8 oz.) pkg. cream cheese
4 eggs
2 tsp. vanilla

Combine flour and soda and set aside. In the large mixing bowl that goes with your mixer, place the butter and cream cheese and blend well. Add the sugar and mix well. Add the eggs and vanilla. Add the dry ingredients alternately with the milk. (Remember, start with the flour, milk, flour, milk, flour.) Grease the aluminum pie pans. Spread the batter equally in the pans. Sprinkle the topping mixture on top of the batter. Then sprinkle on the nuts. Bake at 350 degrees for 30 to 35 minutes. When cooled, these coffee cakes freeze well.