Nutmeg Coffee Cake (8 servings) 2 cups all-purpose flour 1 and 1/2 cups brown sugar - packed 1 cup milk 3/4 cup (1 and 1/2 sticks) unsalted butter - cool and cut into small pieces 1/2 cup chopped walnuts (or pecans) 1 large egg - lightly beaten 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground nutmeg Preheat oven to 350 degrees. Prepare a 9 x 9 baking dish with a generous coating of cooking spray. In a large mixing bowl, sift flour with sugar, baking powder, baking soda and salt. Add butter pieces and mix - work it with your fingers until you get a coarse sand-like texture. Take half of this mixture and press it into the bottom of the prepared pan. In a small bowl, mix milk, egg and nutmeg until well combined. Add this along with chopped nuts to the remaining flour mixture and mix until just combined. Spoon this mixture into the prepared pan and bake. At 40 minutes, insert a toothpick into the center of the coffeecake. If the toothpick comes out dry (no batter) the coffeecake is done. Repeat this test every 5 minutes until coffeecake is done. Careful not to use too much nutmeg. It's great served warm with a little pat of softened butter on top. Mr Breakfast would like to thank Stephanie for this recipe. Recipe number 1632. Submitted 1/15/2006.