Spread the cooled fruit mixture over the batter. Spoon the remaining batter in small mounds over the fruit mixture, spreading out as much as possible, Combine the 1/2 cup sugar and 1/2 cup flour; cut in the 1/4 cup butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle nut mixture over batter in pan. Bake 45-50 minutes for a 9x13 pan or 40-45 minutes for the two 8x8 pans, or until cake tests done. Cool. Recipe By: Better Homes and Gardens Cookbook Per serving: 786 Calories; 32g Fat (36% calories from fat); 9g Protein; 118g Carbohydrate; 126mg Cholesterol; 724mg Sodium