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Breakfasts, Desserts

Buttermilk cinnamon coffee cake

Buttermilk cinnamon coffee cake
Allen J. Schaben / Los Angeles Times

What is Margaret Fox, the most famous chef ever to cook in Mendocino County, doing working at a grocery store in Fort Bragg? Technically she's the culinary director, which she says means "basically anything having to do with cooking." But ... Read more

Total time: 1 hour | Serves 12 to 16
  • 2 1/4 cups white flour
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon, divided
  • 1/4 teaspoon powdered ginger
  • 1 cup firmly packed brown sugar
  • 3/4 cup white sugar
  • 3/4 cup canola oil
  • 1 cup chopped walnuts or pecans
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 large egg, beaten
  • 1 cup buttermilk

Step 1In a large bowl, mix the flour, salt, 1 teaspoon of the cinnamon, ginger, both sugars and canola oil. Remove three-fourths 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.

Step 2To the remaining batter, add the baking soda, baking powder, egg and buttermilk. Mix to combine all the ingredients. Small lumps in the batter are OK.

Step 3Pour 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.

Note: From "Morning Food: Breakfasts, Brunches, and More for Savoring the Best Part of the Day" by Margaret S. Fox and John B. Bear.

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