Ready for the oven
Margaret Fox made Cafe Beaujolais, in Mendocino CA, the place for breakfast and this coffee cake from her book Cafe Beaujolais (one of my favorite cookbooks) is one of the many reasons why this restaurant was a must stop for tourists and locals. And, yes, I did throw in a bit of coconut in the batch above.
Cafe Beaujolais' Buttermilk-Cinnamon Coffeecake
2 1/4 cups flour
1 cup brown sugar, packed
3/4 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
3/4 cup corn oil
1 cup chopped walnuts or pecans
1 teaspoon baking powder
1 teaspoon baking soda
1 egg
1 cup buttermilk
Mix flour, brown sugar, granulated sugar, 1 teaspoon cinnamon, salt and ginger. Blend in oil until smooth. Remove 3/4 cup mixture and combine with walnuts and remaining 1 teaspoon cinnamon. Mix and set aside.
To remaining flour mixture, add baking powder, baking soda, egg and buttermilk. Blend until smooth. Pour into buttered 13x9-inch baking pan. Sprinkle reserved nut mixture evenly over surface of batter. Bake at 350 degrees 35 to 40 minutes. Place pan on wire rack to cool. Cut into squares to serve.
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