1. Using a large spoon, stir flour gently before measuring, and spoon into a dry measuring cup.

2. Level flour with a knife or small metal spatula. Don’t shake the cup—it packs the flour.

3. After combining flour, sugar, and salt, cut in chilled stick margarine or butter with a pastry blender or 2 knives until the mixture resembles coarse meal.

4. Reserve 1/2 cup of crumb mixture, and set aside to use for topping. Combine remaining crumb mixture with other ingredients, and beat at medium speed of a mixer until blended.

5. Spoon batter into an 8-inch round cake pan coated with cooking spray. Sprinkle with reserved 1/2 cup crumb mixture.