BUTTERMILK-CINNAMON COFFEECAKE

2 1/4 cups white flour
1/2 teaspoon salt
2 teaspoons cinnamon, divided use
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

Preheat oven to 350 degrees F. Well-grease a 13x9x2-inch baking pan.

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 OK. Pour batter into prepared pan. Sprinkle topping mixture evenly over surface.

Bake at 350 degrees for 40-45 minutes.

Source: Morning Food by Margaret Fox and John B. Bear