Buttermilk Cinnamon Coffee Cake

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 t BAKING POWDER

1 t 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 GINGER. STIR IN OIL UNTIL MIXTURE IS CRUMBLY AND EVENLY MOISTENED. FOR CAKE TOPPING, PUT 3/4 CUP FLOUR MIXTURE INTO A SMALL BOWL. STIR IN NUTS AND REMAINING CINNAMON. STIR BAKING POWDER AND SODA INTO REMAINING MIXTURE. BEAT BUTTERMILK AND EGG TO BLEND. 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 CLEAN. COOL COMPLETELY, IN THE PAN, ON A WIRE RACK. MAKES 12 SERVINGS. PER SERVING: 398 CALORIES, 4 g PROTEIN, 51 g CARBO, 21 g FAT, 19 mg CHOL, 228 mg SODIUM. EACH SERVING 47.8 % CALORIES

FROM FAT.