Buttermilk-Cinnamon Coffee Cake
21/4 cups white flour
1/2 teaspoon salt
2 teaspoons cinnamon
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
In a large bowl, mix together the flour, salt, 1 teaspoon of the 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 9-by-13-by 2inch pan. Sprinkle the topping mixture evenly over the surface. Bake at 350ºF for 40 to 45 minutes.