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PREPARATION:Heat oven to 350°. For cinnamon topping mixture, combine the 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 2 tablespoons of flour and 2 tablespoons melted butter. Mix until crumbly and set aside.
Beat together the 1/2 cup butter and granulated sugar until light and fluffy. Add egg and vanilla; blend well. Into another bowl, sift together the 1 1/2 cups flour 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Add the sifted ingredients to the creamed mixture, alternating with the 1 cup of milk. Stir in oats and mix well. Pour half of the batter into a greased 8-inch square pan. Sprinkle half of the cinnamon mixture and half of the raisins over layer. Top with remaining batter and top with remaining cinnamon mixture and raisins. Bake at 350° for 35 to 40 minutes. Coffee cake serves 9.
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