1 1/2 c. flour
3/4 c. sugar
1/4 c. nonfat dry milk
2 1/4 tsp. baking powder
3/4 tsp. salt
1/4 c. butter

Combine, working in butter until very fine. Store in refrigerator.

TOPPING:

1/3 c. packed light brown sugar
1/4 c. flour
1/2 to 3/4 tsp. cinnamon
3 tbsp. butter

Work in until crumbly. Cover and store in refrigerator. Combine coffee cake mix with 1 slightly beaten egg and 3/4 cup water. Batter will be thin. Pour into greased 9 inch round or square pan. Sprinkle on topping. Bake at 375 degrees for about 25 minutes.

NOTE: Some of the topping will sink into cake as it bakes.

If you don't have non-fat dry milk, omit it and when you mix coffee cake use 3/4 cup milk instead of water.