Bev's Favorite Coffeecake
Carol Ramos
ingredients
- 2 1/4 cups flour
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 3/4 cup corn oil
- 1 cup chopped walnuts or pecans
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 egg, beaten
- 1 cup buttermilk
directions
- 1
1. Preheat the oven to 350°F.
- 2
2. In a large bowl, mix together the flour, salt, 1 teaspoon of cinnamon, ginger, both sugars, and corn oil. Remove 3/4 cup of this mixture and add to it the nuts with the remaining teaspoon of cinnamon. Mix well and set aside.
- 3
3. Add the baking soda, baking powder, egg and buttermilk to the remaining batter and mix well. Small lumps in the batter are okay. Pour the batter into a well-greased 9 x 13-inch pan. Sprinkle the topping mixture evenly over the surface. Bake for 40 to 45 minutes, or until the cake springs back when touched in the center.
Carol’s notes:
Good, basic coffeecake with a nice cakey texture
notes
Source: Doughmakers Cookbook
Source: Carol Ramos
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