LAUSD Coffee Cake

CAKE INGREDIENTS
3 ¾ cups all purpose flour
½ cup plus 2 Tbsp nonfat dry milk
1¼ tsp salt
1 tsp nutmeg
1½ tsp cinnamon
3½ tsp baking powder
¾ tsp baking soda
2 Tbsp vinegar
1½ cups water
1 cup plus 2 Tbsp butter
1¼ cups brown sugar, packed
1 cup granulated sugar
2 eggs
TOPPING INGREDIENTS
¾ cup plus 3 Tbsp all-purpose flour
¼ cup plus 1 Tbsp brown sugar, packed
¼ cup granulated sugar
dash salt
¼ + 1/8 tsp cinnamon
¼ + 1/8 tsp nutmeg
¼ cup butter
CAKE:
Combine flour, dry milk, salt, nutmeg, cinnamon, baking powder and baking soda. Set aside.
Combine vinegar and water in measuring cup. Set aside.
In mixing bowl, cream together butter, brown sugar and granulated sugar on low speed until blended. Add eggs and continue to blend on low speed for 1 minute.
While mixer is on low speed, add dry ingredients alternately with water and vinegar to butter-sugar mixture. Scrape down bowl, then blend on medium speed for 1 additional minute.
TOPPING:
Sift together all ingredients except butter into a bowl, set aside. Cream butter in mixing bowl, adding the dry ingredients until topping is crumbly.
Evenly divide batter between 2 greased 9-by-9-inch pans. Spread ¾ cup topping evenly over batter in each pan. Bake in preheated 375° oven until tester comes out clean when inserted in the center of cake (about 45 to 55 minutes).
Makes 18 servings.

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