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Print this Recipe    Coffee 25

Coffee Cake

2 1/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon round ginger
1 cup packed brown sugar
3/4 cup granulated sugar
3/4 cup corn oil
1 cup chopped walnuts or pecans
1 teaspoon baking soda
1 teaspoon baking powder
1 egg, beaten
1 cup buttermilk

Preheat the oven to 350 degrees. Liberally grease a 9 x 13 x 2-inch
baking pan. Combine the flour, salt, 1 teaspoon of the cinnamon,
the ginger, both sugars and the corn oil in a large bowl and mix
well. Remove 3/4 cup of this mixture to a smaller bowl and add to
it the nuts and remaining cinnamon; mix well.

To the mixture in the large bowl, add the baking soda, baking
powder, egg and buttermilk; stir to combine (small lumps in the
batter are OK). Pour the batter into the prepared pan. Sprinkle
the flour-nut mixture over the top. Bake for 40 to 45 minutes, or
until the cake tests done (a cake tester inserted in the middle
will come out free of raw batter). Serve warm.

Serves 12

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