Nutritional Info

Nutrition Facts

Serving Size 1 (124g)

Calories 519
Calories from Fat 251 (48%)
Amount Per Serving %DIV
Total Fat 27.9g 43%
Saturated Fat 2.8g 14%
Monounsaturated Fat 17.2g
Polyunsaturated Fat 7.9g
Trans Fat 0.0g
Cholesterol 2.2mg 1%
Sodium 239mg 10%
Potassium 317.2mg 7%
Total Carbohydrate 58.6g 20%
Dietary Fiber 6.5g 26%
Sugars 29.2g
Protein 7.6g 15%

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Recipe Description
Breakfasting on coffee cake scented with cinnamon and ginger, and topped with a nutty, spicy crumb topping, is a sweet way to start the day. Straight out of the oven, the cake smells so wonderful that you may have trouble waiting an hour for it to cool. Cut it sooner, if you can't resist. The topping may crumble, but it will still be delicious.
Prep time
15 min
Cook time
55 min
Ready In
1 hr 10 min


Serves Tool

Serves To:USMetric
1/2 Teaspoon(t)  pure vanilla extract
1/2 Cup(c)  canola oil
1 Cup(c)  buttermilk
1 Teaspoon(t)  baking soda
1 Teaspoon(t)  baking powder
1/2 Teaspoon(t)  ginger, ground
1/2 Teaspoon(t)  salt
1 Teaspoon(t)  cinnamon, ground
3/4 Cup(c)  granulated sugar
3/4 Cup(c)  brown sugar, firmly packed
2 Cup(c)  whole wheat pastry flour
1 Tablespoon(T)  butter, for greasing the baking pan
2 Cup(c)  walnut pieces, coarsely chopped
1/2 Cup(c)  canola oil
1/2 Teaspoon(t)  salt
1 Teaspoon(t)  cinnamon, ground
3/4 Cup(c)  light brown sugar, firmly packed
2 Cup(c)  whole wheat pastry flour


Position a rack in the lower third of the oven and preheat the oven to 350° F. To make the topping: Place the flour, brown sugar, cinnamon, salt, oil and the walnuts in a medium bowl. Stir to blend and set the topping mixture aside. To make the cake: Generously butter a 9 by 13 inch baking pan and set it aside. Place the flour, brown sugar, granulated sugar, cinnamon, salt, ginger, baking powder and baking soda in a large bowl, and whisk to combine well. Place the egg, buttermilk, oil and vanilla in a small bowl and whisk to combine well. Add the egg mixture to the flour mixture and stir until just combined. Do not over mix the batter or the coffee cake will be tough. Pour the cake batter into the prepared pan. Sprinkle the topping mixture evenly over the batter. Bake the cake until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Let cool on a wire rack for 1 hour. The coffee cake can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months. Leave it out on the kitchen counter to thaw overnight.

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