Printed in the LA Times Food Section June 8, 1995

Topping
3/4 C plus 3 Tblsp flour
1/4 cup plus 1Tblsp brown sugar, packed
1/4 C granulated sugar
dash salt
1/4 plus 1/8 tsp. ground cinnamon
1/4 plus 1/8 tsp ground nutmeg
1/4 C cooking oil

Batter
3 3/4 C flour
1/2 C plus 2 Tblsp nonfat dry milk
1 1/4 tsp salt
1 tsp ground nutmeg
1 1/2 tsp ground cinnamon
3 1/2 tsp baking powder
3/4 tsp baking soda
2Tbbsp vinegar
1 1/2 C water
1 C plus 2 Tblsp cooking oil
1 1/4 C packed brown sugar
1 C granulated sugar
2 eggs

To prepare topping, in a mixer bowl combine all topping ingredients
except oil. Beat with electric mixer on low speed 1 minute. Add oil
gradually and continue to blend until topping is crumbly.

To make batter, in a bowl, combine flour, dry milk , salt, nutmeg,
cinnamon, baking powder and baking soda; set aside. Combine vinegar
and water in a measuring cup; set aside.

In a mixer bowl, blend together oil, brown sugar and granulated sugar
on low speed 1 minute. Add eggs and continue to blend on low speed 1
minute.

While mixer is on low speed, add dry ingredients alternately with
water and vinegar to oil-sugar mixture. Scrape down blow, then blend
on medium speed 1 additional minute.

Evenly divide batter between 2 greased 9 x 9 inch pans. Sprinkle 3/4 C
topping evenly over batter in each pan.

Bake in preheated 375-degree oven about 45 to 55 minutes or until
toothpick comes out clean when inserted in center of cake. Cut cake in
each pan into 9 pieces. Makes 18 servings.