Sprinkle some toasted sliced almonds over the batter for extra crunchiness and almond flavor.
1/4 c. shortening
1-1/3 c. sugar, divided
2 eggs, beaten
1-1/2 t. almond extract
2 t. baking powder
1/2 c. milk
1-1/2 c. all-purpose flour
1 T. cinnamon
Garnish: butter
Combine shortening and one cup sugar in a bowl; blend well. Stir in eggs, extract and baking powder. Add milk and flour, a little at a time; stir until smooth. Spread batter in a well-greased 11"x8" baking pan. In a small bowl, mix cinnamon and remaining sugar. Sprinkle mixture over batter. Bake at 350 degrees for 30 minutes, or until center tests clean with a toothpick. Cut into squares. Serve warm, topped with butter. Makes 8 to 10 servings.
Keep a tin of pumpkin pie spice on hand to jazz up pancakes, muffins and coffee cakes. A quick shake adds cinnamon, nutmeg and allspice all at once.