4 c. flour
2 c. sugar
4 tsp. baking powder
1/2 tsp. salt
2 tsp. ground cinnamon
1 c. butter
4 eggs, separated
1 c. milk
1/4 c. melted butter

Sift the first 4 ingredients together. Cut in the butter with a pastry blender or 2 knives until pieces are the size of rice kernels. Measure 1 cup of the crumbs and set aside for topping. Beat the egg yolks until thick and lemon colored and add with milk to remaining crumb mixture; stir just until dry ingredients are moistened. Beat the egg whites until rounded peaks are formed. Fold into egg yolk mixture until blended. Turn batter into 2 well greased 9 x 9 x 2 inch pans and sprinkle top of each with half of the reserved crumbs. Bake at 375 degrees for 20-25 minutes. After baking brush the top of each cake with a mixture of the melted butter and cinnamon.