3 c. all purpose flour
2 c. sugar
1/4 c. wheat germ
1 tbsp. baking powder
1/2 tsp. salt
1 c. butter
2 tsp. ground cinnamon
4 eggs, separated
1 c. milk
1/4 c. butter, melted and divided

Combine first 5 ingredients; mix well. Cut in 1 cup butter with pastry blender until mixture resembles coarse meal. Remove 1 cup mixture; combine with cinnamon, and set aside. Beat egg yolks on high speed of electric mixer 2 minutes or until thick and lemon colored; gradually beat in milk. Add the flour mixture, stirring just until moistened. Beat egg whites (at room temperature) at high speed of electric mixer until soft peaks form. Fold egg whites into batter. Pour batter into 2 greased and floured 9 inch round cake pans. Sprinkle tops with reserved flour mixture. Bake at 400 degrees for 30 minutes. Drizzle each cake with 2 tablespoons butter. Serve warm or at room temperature. Yield: two 9 inch coffee cakes.