Preheat the oven to 350° F. Grease a medium baking dish with cooking spray.
Make the topping: In a medium bowl, stir together flour, brown sugar, cinnamon, salt, oil, and walnuts. Set aside.
Make the cake: In a large bowl, combine both flours, sugar, brown sugar, cinnamon, salt, ginger, baking powder and baking soda.
In a small bowl, whisk together the egg, buttermilk, oil, and vanilla. Add to the flour mixture and stir until just combined. For a tender cake, be careful not to overmix the batter. Pour the batter into the prepared baking dish, then sprinkle the topping mixture evenly over the top.
Place the cake in the oven and bake for 45-55 minutes. Remove from the oven and set it on a wire rack to cool for 1 hour.
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Cinnamon Walnut Coffee Cake
Serves 12
Ingredients:
Topping:
3/4 cup whole wheat flour
3/4 cup firmly packed light brown sugar
5 teaspoons ground cinnamon
1/8 teaspoon salt
1/3 cup vegetable oil
2 cups coarsely chopped walnuts
Coffee Cake:
1 cup whole wheat flour
1 cup flour
3/4 cup sugar
3/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1 large egg
1 cup buttermilk
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
Directions:
Preheat the oven to 350° F. Grease a medium baking dish with cooking spray.
Make the topping: In a medium bowl, stir together flour, brown sugar, cinnamon, salt, oil, and walnuts. Set aside.
Make the cake: In a large bowl, combine both flours, sugar, brown sugar, cinnamon, salt, ginger, baking powder and baking soda.
In a small bowl, whisk together the egg, buttermilk, oil, and vanilla. Add to the flour mixture and stir until just combined. For a tender cake, be careful not to overmix the batter. Pour the batter into the prepared baking dish, then sprinkle the topping mixture evenly over the top.
Place the cake in the oven and bake for 45-55 minutes. Remove from the oven and set it on a wire rack to cool for 1 hour.
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