"This is my grandmother's recipe and it is 75 years old," Phyllis Droesch writes. "I serve it for breakfast or as a snack. It is excellent as a dessert after soup or salad."
CINNAMON CRUMB COFFEE CAKE
1/2 cup shortening (or 1/4 cup butter and 1/4 cup shortening)
1 cup sugar
1 egg, beaten
2 1/2 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1 cup milk
In large mixing bowl cream together shortening, sugar and beaten egg. In separate bowl, sift together flour, baking powder and salt. Add vanilla to milk.
Alternately add liquids and dry ingredients to egg mixture, pouring in about 1/4 amount of each and mixing well before adding more. Pour into greased 13x9-inch baking pan. Sprinkle with Crumb Topping. Bake at 375 degrees 25 minutes or until wood pick inserted in center comes out clean. Cool. Cut into squares. Makes about 15 servings.
1/4 cup flour
1/2 cup sugar
3/4 teaspoon ground cinnamon
2 teaspoons butter or margarine
Combine flour, sugar, cinnamon and butter. Crumble well using fork or fingers.