Buttermilk cinnamon coffee cake

Total time: 1 hour

Servings: 12 to 16

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

2 1/4 cups white flour

1/2 teaspoon salt

2 teaspoons cinnamon, divided

1/4 teaspoon powdered ginger

1 cup firmly packed brown sugar

3/4 cup white sugar

3/4 cup canola oil

1 cup chopped walnuts or

pecans

1 teaspoon baking soda

1 teaspoon baking powder

1 large egg, beaten

1 cup buttermilk

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.

Each serving: 306 calories; 4 grams protein; 38 grams carbohydrates; 1 grams fiber; 16 grams fat; 1 gram saturated fat; 14 mg. cholesterol; 208 mg. sodium.