Buttermilk coffee cake`

Yield: 12 servings

Measure Ingredient
2¼ cup All-Purpose Flour
1 cup Packed Light Brown Sugar -- rub thru' a sieve*
¾ cup Granulated Sugar
¾ cup Vegetable Oil, Preferably
\N \N Corn Oil
2 teaspoons Ground Cinnamon
¼ teaspoon Ground Ginger
¼ teaspoon Salt
1 cup Chopped Walnuts
1 cup Buttermilk
1 large Egg -- beaten
1 teaspoon Baking Powder
1 teaspoon Baking Soda, Sifted To Remove Lumps

* Rub brown sugar through a sieve to remove lumps, only if necessary.

1. Preheat oven to 350 F. Butter and flour a 12 by 8-inch baking pan, shaking out the excess flour. 2. In a medium bowl, whisk the flour, brown and granulated sugars, oil, 1 tsp of the cinnamon, ginger, and the salt until smooth. Transfer ¾ cup of the mixture to a small bowl. Add the walnuts to the small bowl and mix until well combined.

Set the nut mixture aside to be used later as the topping. 3. Add the buttermilk, remaining 1 tsp cinnamon, egg, baking powder, and baking soda to the remaining batter in the large bowl and whisk just until smooth. Transfer to the baking pan. Sprinkle the nut mixture evenly over the top. 4. Bake until the topping is browned and a toothpick inserted in the center of the pan comes out clean, about 30 mins.

Cool the cake in the pan for at least 20 mins. Serve the cake warm or at room temperature. Makes 12 servings from Clyde Nelson of The Home Ranch of Clark, CO.

Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-08-95 (85) Cooking

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