Crumb Cake

In a large mixing bowl, combine flour and brown sugar. Cut in 1/2 cup butter with a pastry blender or fork until mixture resembles coarse meal. Set aside 1 cup of the mixture for topping. Combine lemon juice with evaporated milk. Add to flour mixture along with baking soda, cinnamon, and 1/2 cup of the pecans; stir to blend well.

Turn batter into a greased 8- or 9-inch square baking dish. Cut additional 1 tablespoon butter into the reserved topping. Stir remaining 1/2 cup chopped nuts into topping. Sprinkle topping mixture over the batter. Bake at 350° for 1 hour, or until a wooden pick or cake tester inserted in center comes out clean. Serve warm or cold.

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