Strawberry Crunch Coffee Cake

1/2 cup brown sugar, packed
2 tablespoons flour
2 tablespoons butter
1/3 cup nuts, chopped
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
4 eggs
2 cups granulated sugar
1/2 cup melted butter
1 cup milk
Strawberry Filling

Strawberry Filling:
2 1/2 to 3 cups strawberries
3/4 cup granulated sugar
3 tablespoons cornstarch
1 cup water

In a 2-quart saucepan, combine strawberries, sugar, cornstarch and water. Cook over medium heat until thickened. Set aside and let cool.

While the Strawberry Filling is cooling, mix brown sugar, 2 tablespoons flour, 2 tablespoons butter and nuts together for the topping. Set aside.

Sift flour, baking powder and salt. Beat eggs until very light and thick. Gradually add granulated sugar; beat well after each addition. Stir in melted, but not hot butter. Add mixture of flour, baking powder and salt alternately with milk. Beat until smooth. Spread half this batter in a greased and floured Bundt pan. Spoon the Strawberry Filling over batter. Cover with remaining batter. Sprinkle with topping. Bake at 350 degrees F for 45 to 50 minutes. Let cool in pan.

Turn cake out onto a plate, then turn back on another plate so that the topping side is up.