*  Exported from  MasterCook  *
 
                      BUTTERMILK CINNAMON COFFEE CAKE
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Breakfast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            BAKING POWDER
    1       t            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.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving