Recipe: Cafe Beaujolais Buttermilk-Cinnamon Coffee Cake

CAFE BEAUJOLAIS BUTTERMILK-CINNAMON COFFEE CAKE

Butter, at room temperature (for greasing pan)
2 1/4 cups all-purpose flour
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon, divided use
1/4 teaspoon grated ginger
1 cup brown sugar
3/4 cup white sugar
3/4 cup corn oil
1 cup chopped walnuts or pecans
1 teaspoon baking soda
1 teaspoon baking powder
1 egg, beaten
1 cup buttermilk

Coat the inside of a 9-inch by 13-inch by 2-inch pan with butter and set aside. Preheat the oven to 350 degrees F.

Combine the flour, salt, 1 teaspoon of the cinnamon, ginger, brown sugar, white sugar and corn oil in a large bowl and mix thoroughly. Transfer 3/4 cup of this mixture to a smaller bowl, add the chopped nuts and set aside to use as topping.

Add the baking soda, baking powder, egg and buttermilk to the remaining batter, mixing quickly to combine all ingredient. Do not over-mix and do not worry about small lumps. Pour the batter into the buttered pan and sprinkle the reserved mixture evenly over the top.

Bake for 40 to 45 minutes, until the center springs back when lightly touched. Remove from the oven and let cool for 15 minutes before serving.

Makes 1 (13x9-inch) cake, 12 servings
Source: Morning Food from Cafe Beaujolais by Margaret S. Fox and John Bear