Cinnamon Crumb Coffee Cake

• 1/3 cup packed almond paste
• 1/4 cup butter, softened
• 1 cup plus 5 tablespoons sugar, divided
• 1/3 cup shortening
• 6 egg yolks
• 1/2 cup milk
• 2 cups cake flour
• 1 teaspoon baking powder
• 2 egg whites
• 1/4 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon ground cinnamon
• 1/4 cup cold butter, cubed

1. In a bowl, cream almond paste, butter and 1 cup plus 2 tablespoons sugar. Add shortening; beat for 2 minutes. Add egg yolks; mix well. Gradually beat in milk. Combine flour and baking powder; gradually add to creamed mixture and mix well. In another bowl, beat egg whites until frothy. Beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Fold into batter. Transfer to two greased and floured 8-in. round baking pans.
2. For topping, combine the flour, sugar and cinnamon in a bowl. Cut in butter until crumbly; sprinkle over batter. Bake at 350u0b0 for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

almond paste, butter, sugar, shortening, egg yolks, milk, cake flour, baking powder, egg whites, allpurpose, sugar, ground cinnamon, cold butter

Taken from www.tasteofhome.com/recipes/cinnamon-crumb-coffee-cake/ (may not work)