Cafe Beaujolais Buttermilk Cinnamon Coffee Cake


2 1/4 cups of flour
1 cup of brown sugar
3/4 cup of granulated sugar
1 + 1 teaspoons of cinnamon 
1/2 tsp salt
1/4 tsp ground ginger
3/4 cup of canola oil 
1 cup of sliced almonds
1 teaspoon baking powder
1 teaspoon baking soda
1 egg
1 cup buttermilk


Mix flour, brown sugar, granulated sugar, 1 teaspoon cinnamon, salt and ginger. Blend in oil until smooth.

Remove 3/4 cup mixture and combine with almonds and remaining 1 teaspoon cinnamon into a seperate bowl.
Mix and set aside. This will be your topping.

To remaining flour mixture, add baking powder, baking soda, egg and buttermilk. Blend until smooth. Pour into buttered 13x9 inch baking pan.

Add almond topping and distribute evenly.

Bake in a 350F oven for 30-35 minutes. Cool on a rack.

 (adapted from the LA Times)

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