Cinnamon Sensation Coffee Cake ¼ cup butter ¾ cup sugar 1/4 cup egg substitute 1 ½ cups flour 2 tsp baking powder ½ tsp salt 1 cup 1% milk 1 tsp vanilla extract Topping 1 cup brown sugar 3 Tbsp flour 2 tsp cinnamon 4 Tbsp butter Preheat oven to 350 degrees. Spray a 9x9 pan with non-stick cooking spray. In a medium bowl, cream butter and sugar; beat in egg. Sift together flour, baking powder and salt into a separate bowl. Add to creamed mixture alternately with milk. Stir in vanilla. Pour blended mixture into prepared pan. To make topping: In a small bowl, mix together sugar, flour and cinnamon. Cut in margarine with a pastry blender or fork. Spoon half over batter and swirl. Spoon remaining topping over batter. Bake at 350 degrees for 30 minutes To Freeze: Freeze in freezer safe container. To Reheat: Defrost and serve with hot coffee.

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LOWER FAT VERSION! Cinnamon Sensation Coffee Cake 2 oz light cream cheese ¾ cup sugar 1/4 cup egg substitute 1 ½ cups flour 2 tsp baking powder ½ tsp salt 1 cup 1% milk 1 tsp vanilla extract Topping 1 cup brown sugar 3 Tbsp flour 2 tsp cinnamon 1 Tbsp butter 1 oz light cream cheese Preheat oven to 350 degrees. Spray a 9x9 pan with non-stick cooking spray. In a medium bowl, cream the cream cheese and sugar; beat in egg. Sift together flour, baking powder and salt into a separate bowl. Add to creamed mixture alternately with milk. Stir in vanilla. Pour blended mixture into prepared pan. To make topping: In a small bowl, mix together sugar, flour and cinnamon. Cut in butter and cream cheese with a pastry blender or fork. Spoon half over batter and swirl. Spoon remaining topping over batter. Bake at 350 degrees for 35-40 minutes To Freeze: Freeze in freezer safe container. To Reheat: Defrost and serve with hot coffee.