Recipe: Cinnamon Crunch Coffeecake

Cinnamon Crunch Coffeecake
rec.food.cooking/Heidi Awes (1996)
From: California Heritage Continues, Junior League of Pasadena
Servings: 10-12

2 1/4 cups of flour
1 cup firmly packed brown sugar
3/4 cup granulated sugar
2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. powdered ginger
3/4 cup vegetable oil
1 cup sliced and lightly toasted almonds
1 tsp. baking powder
1 tsp. baking soda
1 large egg
1 cup buttermilk

Preheat oven to 350 degrees F. In a large bowl, mix flour, sugars, 1 teaspoon of the cinnamon, salt, and ginger. Add oil and blend until well combined.

Remove 3/4 cup of this mixture to a small bowl, add the almonds and remaining cinnamon, and set aside.

To the mixture remaining in the large bowl, add the baking powder, baking soda, egg, and buttermilk. Mix until just blended.

Pour batter into a buttered 9x13-inch baking pan. Top with almond mixture. Bake 30-35 minutes, or until a wooden pick inserted in center comes out clean. Cut in squares and serve warm.