3/4 c. sugar
1/4 c. soft shortening
1 egg
1/2 c. milk
1 1/2 c. sifted all-purpose flour
2 tsp. baking powder
1/2 tsp. salt

Mix sugar, shortening and egg thoroughly. Stir in milk. Sift together flour, baking powder and salt, and stir in. Spread batter in greased and floured 9 inch square pan. Sprinkle with the desired topping (see below. Bake 25 to 35 minutes in a 375 degree oven. Serve while still warm.

STREUSEL FILLING:

1/2 c. brown sugar
2 tbsp. sifted all-purpose flour
2 tsp. cinnamon
2 tbsp. butter, melted
1/2 c. chopped nuts

Spread half of the coffee-cake batter in the pan and sprinkle with half the Streusel mixture. Add the remaining batter and sprinkle remaining Streusel on top.

MARMALADE TOPPING:

Spread top with marmalade mixture of:

1/2 c. brown sugar
1/2 c. sifted all-purpose flour
2 tbsp. butter
1 tbsp. cream
1/2 c. orange marmalade

(Topping melts through the cake as it cooks).

CINNAMON TOPPING:

Sprinkle top with mixture of:

1/2 c. brown sugar
1 1/2 tsp. cinnamon

PINEAPPLE TOPPING:

2 tbsp. softened butter
2 tbsp. honey
1/2 c. well drained crushed pineapple