Buttermilk Cinnamon Coffee Cake

2 1/4 c. white flour

1/2 tsp. salt

2 tsp. cinnamon

1/4 tsp. powdered ginger

1 c. firmly packed brown sugar

3/4 c. white sugar

3/4 c. canola oil

1 c. chopped walnuts or pecans

1 tsp. baking soda

1 tsp. baking powder

1 large egg, beaten

1 c. buttermilk

In a large bowl, mix together the flour, salt, 1 tsp. cinnamon, ginger, both sugars, and canola oil. Remove 3/4 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.

To the remaining batter, add the baking soda, baking powder, egg, and buttermilk. Mix to combine all ingredients. Small lumps in the batter are okay. Pour the batter into a well-greased 9x13x2-inch pan. Sprinkle the topping mixture evenly over the surface. Bake at 350 degrees for 40 to 45 minutes.

12 servings