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- 1/2 cup (125 ml) butter, softened
- 8 oz (224 grm). cream cheese
- 2 cups (475 ml) flour
- 1-1/4 cups (300 ml) sugar
- 2 tsp (10 ml) baking powder
- 1/2 tsp (2 ml) salt
- 1/2 tsp (2 ml) baking soda
- 1/4 tsp (1 ml) cinnamon
- 1 dash nutmeg
- 1 dash cloves, ground
- 1 tsp (5 ml) vanilla extract
- 1/2 cup (125 ml) milk
- 2 eggs
- 1/2 cup (125 ml) flour
- 1/2 cup (125 ml) brown sugar, packed -- parboiled
- 1/4 cup (60 ml) butter
- Generously grease bottom of a 13 inch x 9 inch pan.
- Cream butter and cream cheese; add remaining ingredients.
- Pour into pan.
- Combine all ingredients till crumbly.
- Sprinkle topping evenly over batter.
- Bake at 350 degrees (175 C.) for 30-35 minutes, or till a toothpick comes out clean.
- Note: I usually make this with light cream cheese and skim milk.
It would probably be good with nuts added to the topping, too.
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