savings in
 
Ingredients
    topping
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      1   cup 
      packed light brown sugar
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      1   cup 
      all-purpose flour
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      2   teaspoons 
      cinnamon
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      1/4  teaspoon 
      salt
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      1   
      stick (1/2 cup) cold unsalted butter, cut up
    cake
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      2 1/4  cups 
      all-purpose flour
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      1   teaspoon 
      baking powder
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      1/2  teaspoon 
      baking soda
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      1/4  teaspoon 
      salt
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      1/2  cup 
      (1 stick) unsalted butter, softened
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      1   cup 
      sugar
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      2   
      eggs
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      1   teaspoon 
      vanilla extract
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      1   cup 
      buttermilk (or 2 tbsp white vinegar and 3/4 cup plus 2 tbsp milk)

    Directions
    1.
    Heat oven to 350 degrees. Line a 9-inch square pan with foil; coat foil with nonstick cooking spray. Prepare Topping: In a bowl, blend brown sugar, flour, cinnamon and salt. Work butter into flour mixture with your fingertips until crumbly. Refrigerate while preparing cake batter.
    2.
    Cake: Combine flour, baking powder, baking soda and salt. Set aside. Beat butter and sugar until smooth, 2 to 3 minutes. Beat in eggs, one at a time. Mix in vanilla.
    3.
    On low speed, beat in half the flour mixture, the buttermilk and then remaining flour mixture. Spread half the batter into prepared pan. Top with 1 cup of the topping, finely crumbling to cover batter. Top with remaining batter, spreading to cover topping. Crumble remaining 2 cups topping over batter.
    4.
    Bake at 350 degrees for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack.
    Nutrition information
    Per Serving: cal. (kcal) 312, Fat, total (g) 12, chol. (mg) 57, sat. fat (g) 8, carb. (g) 47, fiber (g) 1, pro. (g) 4, sodium (mg) 169, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
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