Ingredients:

2 1/2 cups unsifted all-purpose flour
3/4 cup sugar
1 cup brown sugar (packed)
1 teaspoon nutmeg
1 teaspoon salt
3/4 cup cooking oil
2 eggs, beaten
1 teaspoon baking powder
1 cup buttermilk
1 teaspoon baking soda
1/2 cup chopped walnuts
3 teaspoons cinnamon
1/4 cup soft butter
1 teaspoon vanilla extract
1 cup confectioners sugar
3 tablespoons coffee

Preparation Method:

In large mixing bowl blend together with pastry blender, flour, sugar, brown sugar, nutmeg, salt and cooking oil to make a crumbly mixture. Reserve 1 cup of this mixture for cake topping.

To rest of crumbly mixture, add eggs, baking powder and buttermilk mixed with soda. Stir together until smooth batter is formed. Pour into greased 12×8x2-in. dish.

Over cake batter in dish, sprinkle the reserved 1 cup crumbs, then mixture of walnuts and cinnamon. Microwave at High 11 to 13 Minutes, rotating dish 1/2 turn after 5 minutes.

While cake is cooking, stir together butter, vanilla, confectioners sugar and coffee. When cake is done, let stand directly on heat-proof counter or wooden board to cool. After cake has cooled 10 minutes, pour butter sugar mixture over top; it will soak into cake. Serve cake warm as is or cool cake to room temperature finish with Drizzle Glaze, if desired. Makes 1 (12×8x2-in.) cake

Drizzle Glaze:

Stir together 1/2 cup confectioners sugar and 2 tablespoons milk until smooth. From tip of spoon, drizzle over cake in fine lines. Let cake stand a few minutes until frosting sets before serving.