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1/2 c. sugar
1/4 c. sifted all-purpose
1/4 c. softened butter or
1 tsp. cinnamon

1 1/2 c. sifted all-purpose
2 1/2 tsp. baking powder
1/2 tsp. salt
1 egg
3/4 c. sugar
1/3 c. butter or margarine,
1/2 c. milk
1 tsp. vanilla

Make topping: In small bowl, combine sugar, flour,
butter and cinnamon. Mix lightly with fork until crumbly; set
aside. Preheat oven to 375 degrees (350 degrees for glass pan). Grease 8 x
8 x 2-inch pan.
Make batter: Sift flour with baking powder and salt;
set aside. In medium bowl with rotary beater, beat egg until
frothy, then beat in sugar and melted butter until well com-
bined. Add milk and vanilla. With wooden spoon, beat in flour
mixture until well mixed. Pour into prepared pan. Sprinkle
topping evenly over batter. Bake 25 to 30 minutes (40 for
glass pan) or until cake tester inserted in center comes out
clean. Cool partially before serving. Serves 9.

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