CINNAMON BUTTERMILK COFFEE CAKE

Here is an easy and delicious breakfast bread that is ideal for Mother’s Day. Even the no-cook in the house can make it with little fuss.

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  • 2¼ cups all purpose flour

  • pinch salt

  • 2 teaspoons ground cinnamon

  • ¼ teaspoon ground ginger

  • 1 cup brown sugar

  • ¾ cup granulated sugar

  • ¾ cup corn oil

  • 1 cup chopped walnuts

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 egg

  • 1 cup buttermilk

Preheat oven to 350°F.

In a large mixing bowl, place the flour, salt, 1 teaspoon cinnamon, ginger, brown sugar and granulated sugar. Mix to blend. Add the corn oil and blend in to form a batter. Remove approximately ¾ cup of this mixture and place in a separate mixing bowl. Add the chopped walnuts and the other teaspoon of cinnamon. Mix well and set aside. This is the topping mixture.

In a small mixing bowl, add the baking soda, baking powder, egg and buttermilk and mix together. Add to the batter and mix in. Do not overmix. Pour the batter into a well-greased 9x13x2-inch pan. Sprinkle the topping mixture evenly over the surface of the batter. Place in the oven and bake for approximately 40-45 minutes. Coffee cake is done when lightly springy to the touch and an inserted toothpick comes out clean. Serve warm. Makes approximately 8-12 servings

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