Cinnamon Coffee Cake

From Martha Stewart

For variety, add chopped walnuts or pecans, fresh blueberries, or finely chopped dried fruits (such as cranberries or raisins) to the topping. This cake will keep at room temperature for up to three days or frozen for three months.

Yield Serves 6

Ingredients
    2 cups flour
    3/4 cup plus 2 tablespoons sugar
    1 tablespoon baking powder
    1/2 teaspoon salt
    1/2 cup vegetable shortening
    1 teaspoon cinnamon
    1 large egg, beaten
    3/4 cup milk
    2 tablespoons butter, melted

Method
Preheat oven to 350°F. Grease an 8-inch square baking pan. In a medium bowl, combine flour, 3/4 cup sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in shortening until the mixture resembles coarse crumbs. Put 1/2 cup of the mixture in a small bowl, stir in remaining 2 tablespoons sugar and cinnamon, and set aside. Stir egg and milk into remaining flour mixture.
   
Spoon batter into the prepared pan, and smooth the surface. Pour melted butter over the top. Sprinkle reserved crumb mixture evenly over the butter. Bake the cake until a toothpick inserted in the center comes out clean, about 35 minutes.