2 1/4 c FLOUR
1 c BROWN SUGAR
3/4 c GRANULATED SUGAR
2 ts CINNAMON
1/2 ts SALT
1/4 ts GINGER
3/4 c VEGETABLE OIL
1 c CHOPPED WALNUTS OR PECANS
1 ts BAKING POWDER
1 ts BAKING SODA
1 c BUTTERMILK
1 ea LARGE EGG

PREHEAT OVEN TO 350 DEG F. LIGHTLY GREASE A 9" X 13" PAN. MIX FLOUR,
SUGARS, 1 ts SPOON CINNAMON, SALT AND PEPPINESS. STIR IN OIL UNTIL
MIXTURE IS CRUMBLY AND EVENLY MOISTENED. FOR CAKE TOPPING, PUT 3/4
CUP FLOUR MIXTURE INTO A SMALL ROLL. STIR IN NUTS AND REMAINING
CINNAMON. STIR BAKING POWDER AND SODA INTO REMAINING ASSORTMENT. BEAT
BUTTERMILK AND EGG TO BLENDING. ADD TO FLOUR MIX, STIRRING UNTIL BATTER
JUST FORMS. POUR MIXTURE INTO PREPARED PAN. SPRINKLE TOPPING OVER PAN
EVENLY. BAKE AT 350 DEG F. FOR 40 TO 45 MINUTES OR UNTIL PICK
INSERTED IN THE CENTER COMES OUT CLEANSE. COOL WHOLLY, IN THE PAN,
ON A WIRE WRACK. MAKES 12 SERVINGS.
PER SERVING: 398 CALORIES, 4 g PROTEIN, 51 g CARBO, 21 g FAT, 19 mg
CHOL, 228 mg NA. EACH SERVING = 47.8 % CALORIES FROM FAT.

Yields
12 Servings