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Food

Recipe: Cafe Beaujolais’ Buttermilk-Cinnamon Coffeecake

Coffee cake
(Allen J. Schaben, Los Angeles Times)

2 1/4 cups flour

1 cup brown sugar, packed

3/4 cup granulated sugar

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2 teaspoons ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground ginger

3/4 cup corn oil

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1 cup sliced almonds

1 teaspoon baking powder

1 teaspoon baking soda

1 egg

1 cup buttermilk

Mix flour, brown sugar, granulated sugar, 1 teaspoon cinnamon, salt and ginger. Blend in oil until smooth. Remove 3/4 cup mixture and combine with almonds and remaining 1 teaspoon cinnamon. Mix and set aside.

To remaining flour mixture, add baking powder, baking soda, egg and buttermilk. Blend until smooth. Pour into buttered 13x9-inch baking pan. Sprinkle reserved nut mixture evenly over surface of batter. Bake at 350 degrees 35 to 40 minutes. Place pan on wire rack to cool. Cut into squares to serve. Makes 8 to 12 servings.


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