Buttermilk Cinnamon Coffee Cake
Ingredients| 2 1/4 cup flour |
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PREHEAT OVEN TO 350 DEG F. LIGHTLY GREASE A 9" X 13" PAN. MIX FLOUR,
SUGARS, 1 ts SPOON CINNAMON, SALT AND GINGER. STIR IN OIL UNTIL
MIXTURE IS CRUMBLY AND EVENLY MOISTENED. FOR CAKE TOPPING, PUT 3/4
CUP FLOUR MIXTURE INTO A SMALL BOWL. STIR IN NUTS AND REMAINING
CINNAMON. STIR BAKING POWDER AND SODA INTO REMAINING MIXTURE. BEAT
BUTTERMILK AND EGG TO BLEND. ADD TO FLOUR MIX, STIRRING UNTIL BATTER
JUST FORMS. POUR MIXTURE INTO PREPARED PAN. SPRINKLE TOPPING OVER PAN
EVENLY. BAKE AT 350 DEG F. FOR 40 TO 45 MINUTES OR UNTIL PICK
INSERTED IN THE CENTER COMES OUT CLEAN. COOL COMPLETELY, IN THE PAN,
ON A WIRE RACK. MAKES 12 SERVINGS.
PER SERVING: 398 CALORIES, 4 g PROTEIN, 51 g CARBO, 21 g FAT, 19 mg
CHOL, 228 mg SODIUM. EACH SERVING = 47.8 % CALORIES FROM FAT.
Servings: 12
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