From Paulette Vickery's Recipe Collection

Buttermilk Coffee Cake

breads, cakes

2 1/4 cup flour
1/2 teaspoon salt
2 teaspoon cinnamon
1/4 teaspoon ginger
1 cup brown sugar
3/4 cup sugar
3/4 cup corn oil
1 cup walnuts or pecans, chopped
1 teaspoon baking soda
1 teaspoon baking powder
1 each egg, beaten
1 cup buttermilk

In a large bowl, mix flour, salt, 1 teaspoon of cinnamon, ginger, both sugars and corn oil. Remove 3/4 cup of this mixture and to it add the nuts and remaining cinnamon. Mix well and set aside to use as a topping. To the remaining flour mixture, add baking soda, baking powder, egg and buttermilk. Mix to combine all ingredients; small lumps in the batter of OK. Pour the batter into a well greased 9 by 13 inch pan. Sprinkle topping mixture evenly of the surface. Bake at 350 degrees for 40 to 45 minutes. Makes about 12 servings. This recipe is from Cafe Beaujolais Bed and Breakfast.

Yield: 12 servings





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