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 oilBatter
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 eggsTo 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.