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Preheat the oven to 350℉.
Lightly spray a 9x13 baking dish with olive oil.
Pour buttermilk into a small mixing bowl. Add 1 teaspoon baking powder and mix well. Set aside.
In a separate bowl, combine the flour, sugar, salt and 2 teaspoons of baking powder. Add the shortening and use a pastry cutter, fork or your hands to mix until crumbly.
Add the activated buttermilk into the dry mixture. Stir until the dry mixture is incorporated. Don't overmix. Remove ¾ cup of the batter and set aside for later.
Press the batter into the prepared baking dish. Use the back of a spoon dipped in water for ease and less stickiness, to press the batter in firmly.
Whisk together the melted butter, brown sugar and cinnamon. Add the ¾ cup batter in and whisk together.
Pour over the batter in the baking dish. Use a metal spoon to spread the cinnamon topping, and then gently press and cut, with the spoon, in a random pattern.
Bake for 45-60 minutes at 350℉, until the top is golden and the cake is set in the center.