Buttermilk Cinnamon Coffee Cake
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This buttermilk and cinnamon coffee cake is iconic. Seemingly simple, it has a surprising complexity of flavor owing to both the buttermilk and the ginger, which are not often seen in a coffee cake.
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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.
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.
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.
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