Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Cinnamon Coffee Cake 3.2 (192) 18 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 5, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 55 mins Servings: 6 For variety, add chopped walnuts or pecans, fresh blueberries, or finely chopped dried fruits (such as cranberries or raisins) to the topping. Ingredients 2 cups flour ¾ cup plus 2 tablespoons sugar 1 tablespoon baking powder ½ teaspoon salt ½ cup vegetable shortening 1 teaspoon cinnamon 1 large egg, beaten ¾ cup milk 2 tablespoons butter, melted Directions Preheat oven to 350 degrees. 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. Cook's Notes This cake will keep at room temperature for up to 3 days or frozen for 3 months. Rate it Print