Buttermilk Cinnamon Crumb Cake by judy/mass

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Buttermilk Cinnamon Crumb Cake
Submitted by judy/mass on August 08, 2004 at 4:06 pm

DESCRIPTION
Buttermilk Cinnamon Crumb Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
* Exported from MasterCook II *

Buttermilk Cinnamon Crumb Cake

Recipe By : Boston Globe
Serving Size : 12
Categories : Breakfast/Brunch Cakes
Desserts Healthy And Hearty
Tried & True

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 Cups Flour
1 Cup Brown Sugar
3/4 Cup Sugar
3/4 Cup Vegetable Oil
3 Teaspoons Cinnamon
1/2 Teaspoon Ginger
1/4 Teaspoon Nutmeg
Pinch Salt
1/2 Cup Walnuts -- chopped
1 Cup Cultured Buttermilk
1 Egg -- beaten
1 Teaspoon Vanilla
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda

Grease a 9 by 13 inch baking pan. Preheat oven to 350 degrees, F. Combine flour, sugars, oil, 2 1/2 teaspoons cinnamon, ginger, nutmeg and salt in a large bowl and blend well. Remove 1/2 cup of this mixture and add the 1/2 cup nuts and remaining cinnamon to it and set aside. To the flour mixture, add buttermilk, egg, vanilla, baking powder and soda and mix well. Turn batter into prepared pan and sprinkle reserved dry mixture on top. Bake about 35 minutes until cake tests done. Serve warm or at room temperature. This cake freezes well.

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