Recipe: Cafe Beujolais Buttermilk-Cinnamon Coffeecake

BUTTERMILK-CINNAMON COFFEECAKE
from Cafe Beujolais, Mendocino, CA

2 1/4 cps all-purpose flour
1 cup brown sugar, packed
3/4 cup granulated sugar
2 teaspoons ground cinnamon, divided use
1/2 teaspoon salt
1/4 teaspoon ground ginger
3/4 cup corn oil
1 cup sliced almonds
1 teaspoon baking powder
1 teaspoon baking soda
1 egg
1 cup buttermilk

Preheat oven to 350 degrees F. Butter a 9 x 13-inch baking pan.

Mix flour, sugars, 1 teaspoon cinnamon, salt and ginger. Blend in oil until smooth. Remove 3/4 cup of mixture and combine with almonds and remaining 1 teaspoon cinnamon. Mix and set aside and reserve until needed.

To remaining flour mixture add baking powder, baking soda, egg and buttermilk. Mix until smooth. Pour into prepared pan. Sprinkle reserved nut mixture evenly over surface of batter.

Bake at 350 degrees F for 35 to 40 minutes. Place pan on wire rack to cool.

Cut into squares to serve.

Makes 8 to 12 servings.
Source: Modesto Bee newspaper, May 27, 1987