Buttermilk Coffee Cake

• 2 cups all-purpose flour, sift before measuring
• 2 cups firmly packed light brown sugar
• 1/2 cup butter
• 1/3 cup sifted flour
• 1 egg, slightly beaten
• 1 cup buttermilk
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 cup chopped walnuts or pecans

Stir together 2 cups flour and brown sugar. Cut in butter until mixture resembles coarse meal. Measure 3/4 cup of mixture and set aside for topping. To remaining flour mixture add 1/3 cup flour; blend well. Add egg, buttermilk, baking soda, and cinnamon. Mix just until dry ingredients are moistened. Turn dough into a buttered 9-inch square pan. Mix together the reserved flour sugar mixture and the chopped walnuts or pecans; sprinkle over the top of the batter. Bake coffee cake in a 350° oven for 50 to 55 minutes. Let coffee cake cool in pan then cut into serving-size pieces.