This Easy Cinnamon Coffee Cake Recipe is moist with a tender crumb topped with a sugar nut topping that gets crunchy like a streusel topping. Perfect for brunch or as a potluck dish your friends will love.
Preheat oven to 350°
In a large bowl mix the flour, salt, 1 teaspoon cinnamon, ginger, both sugars and oil. Mix well.
Remove 3/4 cup of mixture to another bowl add nuts and balance of cinnamon to this bowl. Mix gently, try to keep balls of sugar mix so you have more crumbly pieces for the topping. (This is the topping mixture.). Set aside until later.
To the larger bowl of sugar mix add the baking soda, baking powder, egg and buttermilk. Mix to combine. Batter will be easily pourable.
Prepare a 9X 13 pan by greasing the bottom, then lining with parchment paper with side overhangs for easy removal. See photo in post. Then grease with butter and add a small amount of flour (1 tablespoon) .... tap sides to have flour cover all greased areas.
Pour batter into prepared pan.
Take the topping mixture and sprinkle over the entire top evenly.
bake for 40-45 minutes turning at halfway mark for even baking.
Allow to cool for 10 minutes before cutting into squares.
You can make this ahead and warm at 300° for 15 minutes before serving.