BUTTERMILK-CINNAMON COFFEE CAKE
Recipe Courtesy of Chef John Ash

4/2/2011

Makes 12 servings

2-1/4 cups white flour
1/2 teaspoon salt
2 teaspoon cinnamon
1/4 teaspoon ginger
1 cup brown sugar
3/4 cup white sugar
3/4 cup vegetable oil
1 cup chopped walnuts or pecans
1 teaspoon baking soda
1 teaspoon baking powder
1 egg beaten
1 cup buttermilk

Mix together in a large bowl the flour, salt, 1 teaspoon of the cinnamon, ginger, both sugars, and oil.  Remove 3/4 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 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.

John Ash (c) 1992
Rev 10/09

 


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