Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan thoroughly to prevent sticking.

In a large mixing bowl, combine the dry ingredients for the cake: flour, sugar, baking powder, and salt. Mix them well to ensure even distribution.

Add the shortening to the dry ingredients. Using a pastry cutter or your fingers, work it into the mixture until it resembles coarse crumbs.

In a separate bowl, whisk together the milk and egg until well combined. Pour this wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix.

Transfer the batter to your prepared baking pan, spreading it evenly with a spatula.

For the topping, mix brown sugar, flour, and cinnamon in a bowl. Cut in the butter until the mixture is crumbly.

Sprinkle the topping evenly over the cake batter, covering the entire surface.

Place the pan in the preheated oven and bake for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool in the pan for about 10 minutes before serving. Enjoy your homemade LAUSD coffee cake warm or at room temperature.