Buttermilk Coffee Cake
½ cup pecan pieces
2 teaspoons cinnamon
1½ cups flour
1/3 cup sugar
½ cup brown sugar
½ teaspoon ground ginger
1 teaspoon cinnamon
7 tablespoons butter, softened
1 egg
2/3 cups buttermilk
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
Preheat oven to 350 degrees. In a small bowl, combine pecans and 2 teaspoons cinnamon. In another, combine flour, sugars, ginger, 1 teaspoon cinnamon, and salt; stir until thoroughly mixed. Cut butter in with a fork or pastry cutter. Remove 2/3 cup of this mixture from the bowl and add this to the pecans and cinnamon; stir and set aside. Beat egg into the large bowl of flour mixture, and then gradually add the buttermilk. At this point, it is very important to whip the batter until it is light and smooth. Stir the baking soda and baking powder into the batter, stirring well. Pour the batter into a well greased and parchment paper lined 9-inch round cake pan spreading the batter evenly. Cover the top with the crumb mixture. Place the coffee cake in the oven and bake for 25 minutes, or until cake tester comes out clean. Do not disturb the cake while baking.
Cool 5 minutes before removing from pan.
Yield: 10 to 12 servings
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