BUTTERMILK CINNAMON COFFEE CAKE

2 1/4 cups white flour
1/2 teaspoon salt
2 teaspoons ground 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

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.

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.

Pour 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.

Servings: 12 to 16
Source: Morning Food: Breakfasts, Brunches, and More for Savoring the Best Part of the Day by Margaret S. Fox and John B. Bear