CINNAMON COFFEE CAKE (Adapted from marthastewart)

I’ve not made this coffee cake before, but I love that it’s made in a small pan, so it can be easily cut into squares and served at the tailgate.  It also is really great, because it can be made well ahead of the tailgate day.  Nothing worse than having too much food prep on gameday = too much stress! It’s supposed to be fun, people!!!

2 cups flour
3/4 cup plus 2 TBSP sugar
1 TBSP baking powder
1/2 tsp salt
1/2 cup shortening
1 tsp cinnamon
1 large egg, beaten
3/4 cup milk
2 TBSP butter, melted

Preheat oven to 350 degrees 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 or forks, cut in shortening until the mixture resembles coarse crumbs.

Then, take roughly 1/2 cup of the mixture and put in a small bowl (to be used as the crumble/topping). Stir in the remaining 2 tablespoons sugar and the 1 tsp of cinnamon into that topping, and set aside.

In the remaining flour mixture add the egg and 3/4 cup of milk and stir together.

Spoon the egg and milk 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.

**Note: the cake can be placed in an airtight container and frozen at this point.  Just thaw 4-6 hours prior to serving.

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