2 1/2 cups Flour
2/3 cups Canola Oil
1/2 tsp Salt
1 cup chopped nuts
2 tsp Cinnamon
1/4 tsp Ground Ginger
1 cup Brown Sugar
3/4 cup White Sugar
1 egg, beaten
1 cup Buttermilk
1 tsp Baking Powder
1 tsp Baking Soda
Preheat oven to 350 degrees.
Step One: Make the batter and topping mix.
Mix together in a large bowl the flour, salt, 1 teaspoon of the cinnamon, both sugars, and corn oil. Remove 3/4 cup of the mixture, and to it add the remaining 1 teaspoon cinnamon and nuts. Mix well, and set aside.
Step Two: Complete the batter.
To the remaining batter, add baking soda, baking powder, egg, and butter milk. Mix to combine. Small lumps are OK.
Step Three: Bake
Pour batter into a well-greased 9x13x2 pan. Sprinkle the topping mixture evenly over the surface and press lightly into batter. Bake at 350 degrees for 40-45 minutes or until a cake tester comes out clean.
Variation:
This coffee cake is also very good if you want to fold in apple or pear chunks at Step Two. Used one medium apple or pear. Dice fairly large and fold into batter.
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