Beaujolais buttermilk coffee cake
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Plus 2 tbls flour |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Ginger |
| 1 | cup | Brown sugar |
| ¾ | cup | White sugar |
| ¾ | cup | Salad oil |
| ½ | cup | Walnuts; chopped |
| 1½ | teaspoon | Cinnamon |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Baking powder |
| 1 | Egg | |
| 1 | cup | Buttermilk |
Directions
1) Combine the flour, salt, 1 teaspoon cinnamon, ginger, sugar (both white and brown), and oil. Mix with an electric beater until well blended.
2) Take out ¾ cup of the mixture for the topping. To this mixture add the nuts and an additional 1½ teaspoon cinnamon and mix well. Set aside.
3) To the remaining mixture add the soda, baking powder, egg and buttermilk. Mix until smooth. Pour into a 9" x 13" greased pan. Sprinkle on the topping. Bake at 350 degrees for 25-30 minutes. I guarantee you will *NEVER* eat a better coffeecake! Recipe by: Beaujolais Cafe, Mendocino, California Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on 3 De, c 1997