This coffeecake is wonderful, the cake itself it’s  moist and delicious while the topping is slightly crunchy and sweeter. Together, they make a delightful combination that you will surely enjoy! 

Prep: 15 mins 

Cook: 15 mins

Total: 30 mins

Servings: 9

Yield: 1 - 9 inch square pan

Ingredients:

1 ½ cups all-purpose flour                  1 ½ teaspoons baking powder

6 tablespoons white sugar                  ½ teaspoon salt

⅓ cup shortening                                 ½ cup milk

1 egg                                                     ½ teaspoon vanilla extract

2 tablespoons butter melted                 ½ cup brown sugar

2 tablespoons all-purpose flour             ½ teaspoon ground cinnamon 

Step 1:Preheat the oven to 425 degrees F (220 degrees C). Grease and flour a 9 inch square pan.

Step 2:In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening with a pastry blender to the size of small peas.

Step 3: In a separate small bowl, beat the egg well, then stir in the milk and vanilla. Add the egg-milk mixture to the flour mixture all at once. Stir carefully until just blended.

Step 4:Pour batter into the prepared pan and spread evenly. Drizzle top with melted butter.

Step 5: In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon. Sprinkle on top of the cake. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.