Jewish Coffee Cake - cooking recipe

Ingredients

1 cup shortening (butter or margarine)
2 cups sugar
4 eggs
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt (optional)
1 cup milk
3 tablespoons sugar
3 teaspoons cinnamon

Preparation

Sift flour, baking powder and salt.
Cream shortening and sugar.
Add 1 egg at a time.
Beat well after each egg added.
Add milk and flour mixture alternately to creamed mixture.
Mix sugar and cinnamon.
Pour 1/2 coffeecake batter in pan, alternately with cinnamon mixture, leaving enough cinnamon mixture for top of cake.
Bake in 9x13-inch greased pan for 1 hour at 325 degrees, or 2 greased loaf pans for 1 hour at 350 degrees, or until golden brown and toothpick comes out clean.
Cool.