OLD FASHIONED CRUMB CAKE

2 1/4 cups all-purpose flour
1/2 tsp salt
1 1/2 tsp cinnamon, divided use
1 cup brown sugar, packed
3/4 cup granulated sugar
3/4 cup oil
1/2 cup chopped nuts
1/2 tsp ground nutmeg
1/2 tsp baking soda
1 tsp baking powder
1 egg, lightly beaten
1 cup buttermilk

Preheat oven to 350 degrees F. Well grease a 13x9-inch baking pan.

Sift together flour, salt and 1/2 tsp cinnamon into a large bowl. Add brown and granulated sugars and oil. Mix at medium speed of electric mixer or with a spoon until well blended and fluffy.

Measure 3/4 cup of this mixture for topping and add nuts, remaining 1 tsp cinnamon, and nutmeg to it.

Add baking soda, baking powder, egg, and buttermilk to remaining flour mixture and stir until smooth. Turn into prepared baking pan and level the top. Sprinkle with topping mixture and press in lightly with back of a spoon.

Bake at 350 degrees F for 30 to 35 minutes or until the top springs back when touched lightly. Cut into squares and serve warm with butter. Any leftover crumb cake can be wrapped in foil and reheated.

Makes 12 servings
Source: LA Times Sunday food section (old newspaper clipping)