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Buttermilk cinnamon coffee cake

Time 1 hour
Yields Serves 12 to 16
Buttermilk cinnamon coffee cake
1

In a large bowl, mix the flour, salt, 1 teaspoon of the cinnamon, ginger, both sugars and canola oil. Remove three-fourths cup of this mixture and to it add the nuts and the remaining teaspoon of cinnamon. Mix well, and set aside to use as a topping.

2

To the remaining batter, add the baking soda, baking powder, egg and buttermilk. Mix to combine all the ingredients. Small lumps in the batter are OK.

3

Pour the batter into a well-greased 9-by-13-by-2-inch pan. Sprinkle the topping mixture evenly over the surface. Bake at 350 degrees for 40 to 45 minutes.

From “Morning Food: Breakfasts, Brunches, and More for Savoring the Best Part of the Day” by Margaret S. Fox and John B. Bear.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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