Title: Buttermilk cinnamon coffee cake
 Categories: Breakfast
      Yield: 12 Servings
 
  2 1/4 c  FLOUR
      1 c  BROWN SUGAR
    3/4 c  GRANULATED SUGAR
      2 ts CINNAMON
    1/2 ts SALT
    1/4 ts GINGER
    3/4 c  VEGETABLE OIL
      1 c  CHOPPED WALNUTS OR PECANS
      1 ts BAKING POWDER
      1 ts BAKING SODA
      1 c  BUTTERMILK
      1 ea LARGE EGG
 
  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.