Ingredients
1/3 cup packed almond paste1/4 cup butter, softened1 cup plus 5 tablespoons sugar, divided1/3 cup shortening6 egg yolks1/2 cup milk2 cups cake flour1 teaspoon baking powder2 egg whitesTOPPING:1/4 cup all-purpose flour1/4 cup sugar1 tablespoon ground cinnamon1/4 cup cold butter, cubed
Preparation
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.
For topping, combine the flour, sugar and cinnamon in a bowl. Cut in butter until crumbly; sprinkle over batter. Bake at 350° 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.
