This is an easy coffee cake, baked in a square or round layer-cake pan.
1/2 cup brown sugar
1/4 cup sifted all-purpose flour (sift before measuring)
1/4 cup butter, room temperature
1 teaspoon cinnamon.
1 1/2 cups sifted all-purpose flour (sift before measuring)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
3/4 cup sugar
1/3 cup melted butter
1/2 cup milk
1 teaspoon vanilla extract
Preheat over for 375°
For the topping:
In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside.
For the cake:
Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl. In a medium bowl, beat together beaten egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well.
Pour batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle topping crumb mixture evenly over batter. Bake at 375° for 25 to 30 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut coffee cake into squares while still warm.
To test the cake:
When inserting a tooth pick into the center of the cake comes out “clean” (no batter on the tooth pick) you are ready to take it out. Server warm (great treat!) but still great the next day!