Preheat oven to 375 degrees F.

Grease and flour a 9×9-inch baking dish

In the bowl of a stand mixer with the paddle attachment, cream the sugar and shortening for two minutes.

Add the egg and then cream for one minute.

Add the milk, orange juice, and both extracts and cream to combine.

In a separate bowl, mix flour, baking powder, salt and zest.

Add the dry to the wet and turn on mixer just for a few seconds to mix. Scrape the bowl and again, mix just for a few seconds to mix.

Remove the bowl and fold in the chocolate chips.

Scrape the cake batter into the prepared baking dish and smooth the top.

In a medium bowl, place sugar, flour, zest and cinnamon and mix.

Add the cold butter pieces and with a pastry cutter or two knives, mix the butter in the mixture to about peas sized pieces.

Crumble this mixture over the top of the cake batter and bake for 40-45 minutes. The cake should feel firm when pressed. Inserting a toothpick into the center to test may not be the most accurate since the melted chocolate will mask doneness. Ours was baked in 43 minutes,

Serve warm or room temperature. Cut 3X3 rows for a total of nine pieces.