In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside.
Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl.
In a medium bowl, beat together beaten egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well.
Pour batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle topping crumb mixture evenly over batter. Bake at 375° for 25 to 30 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut coffee cake into squares while still warm.
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|Serving Size: 1 Serving (1446g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2558 (43%)|
|Amt Per Serving||% DV|
|Total Fat 284.2g||379 %|
|Saturated Fat 177.4g||887 %|
|Monounsaturated Fat 73.9g|
|Polyunsanturated Fat 12g|
|Cholesterol 946.6mg||291 %|
|Sodium 3021.1mg||104 %|
|Potassium 795.8mg||21 %|
|Total Carbohydrate 843.1g||248 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 833.7g|
|Protein 33.5g||48 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5937
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