Page 136 - 2019TOHCookbook

NELSON | LINCOLN, MA | SERVES 12-16
A favorite for holiday breakfasts.
INGREDIENTS
2 1⁄4 cups all-purpose flour
1 cup firmly packed brown sugar 3⁄4 cup corn oil
2 1⁄2 tsp. cinnamon
1 1⁄2 tsp. ground ginger
1⁄2 tsp. salt
1⁄2 cup chopped walnuts, optional 1⁄2 tsp. cinnamon
1 cup buttermilk
1 egg, lightly beaten
1 tsp. baking power
1 tsp. baking soda
INSTRUCTIONS
1. Preheat oven to 350˚ F. Grease 9 x 13 inch glass baking dish.
2. Combine flour, sugar, oil, cinnamon, ginger and salt in a large bowl and blend well.
3. Transfer 1⁄2 cup of mixture to a small bowl; stir in walnuts and cinnamon. Set mixture aside.
4. Add buttermilk, lightly beaten egg, baking soda and baking powder to remaining batter and mix thoroughly with an electric mixer.
5. Turn batter into prepared pan, spreading evenly. Sprinkle with reserved nut mixture.
6. Bake until tester inserted into center of cake comes out clean, about 35 minutes.
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CINNAMON COFFEE CAKE