Snickerdoodle Coffee Cake

INGREDIENTS

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 cups granulated sugar
• 1/2 cup shortening
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup milk

For the Topping:

• 3/4 cup brown sugar
• 3 tablespoons white sugar
• 3 teaspoons ground cinnamon
• 2 tablespoons melted butter

INSTRUCTIONS

• Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking pan with butter or baking spray.
• In a large bowl, sift together the flour, baking powder, 1 teaspoon cinnamon, and salt. Set aside.
• In a separate bowl, beat together 2 cups of sugar and shortening until light and fluffy, about 1-2 minutes.
• Beat in the eggs, one by one, beating well after each addition. Mix in the vanilla.
• Gradually pour in the dry mixture alternating with the milk, mixing well after each addition.
• Spoon the batter into the greased baking pan and spread evenly towards the edges.
• For the topping, stir together the brown sugar, 3 tablespoons granulated sugar, and 2 teaspoons cinnamon. Sprinkle over the batter.
• Bake for 30 minutes. Pour the melted butter evenly over the cake. Bake for 5 more minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool for 10 minutes before slicing. Enjoy it either warm or cold with a cup of coffee.