Buttermilk cinnamon coffee cake
Buttermilk cinnamon coffee cake
Rating: (1 rated)
Recipe Yield: Total time: 1 hour | Serves 12 to 16
2 1/4 cups white flour 1/2 teaspoon salt 2 teaspoons cinnamon, divided 1/4 teaspoon powdered ginger 1 cup firmly packed brown sugar 3/4 cup white sugar 3/4 cup canola oil 1 cup chopped walnuts or pecans 1 teaspoon baking soda 1 teaspoon baking powder 1 large egg, beaten 1 cup buttermilk

Step 1 In a large bowl, mix the flour, salt, 1 teaspoon of the cinnamon, ginger, both sugars and canola oil. Remove three-fourths cup of this mixture and to it add the nuts and the remaining teaspoon of cinnamon. Mix well, and set aside to use as a topping.

Step 2 To the remaining batter, add the baking soda, baking powder, egg and buttermilk. Mix to combine all the ingredients. Small lumps in the batter are OK.

Step 3Pour the batter into a well-greased 9-by-13-by-2-inch pan. Sprinkle the topping mixture evenly over the surface. Bake at 350 degrees for 40 to 45 minutes.

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