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| Top Secret Coffee CakeI’ve only known it as delicious. |
- 2 1/2 cups flour
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp ginger
- 3/4 cup corn oil
- 1 tsp baking powder
- 1 tsp baking soda
- 1 egg
- 1 cup buttermilk
NOTES: This recipe makes one 13 x 9″ pan. The original Cafe Beaujolais’ Coffeecake calls for one cup sliced almonds added to the crumb topping mixture. Almonds optional. Serves 8-10.
Mix together 2 1/4 cups flour, white and brown sugars, 1 tsp cinnamon, salt and ginger.
Blend in oil until well combined. Remove 3/4 cup of mixture and set aside.
To remaining flour mix add baking soda, baking powder, egg and buttermilk. Blend until smooth.
Pour into greased 13×9″ pan.
To 3/4 cup reserved mix, add 1/4 cup flour and 1 tsp cinnamon.
Sprinkle over batter and bake in a 350 (F) oven for 35-40 minutes.
Serve warm or at room temperature. This coffee cake freezes well.