Buttermilk-Cinnamon Coffee Cake GFCF

2 ¼ c. Favorite Gluten-Free Flour Blend

½ t. salt

2 t. cinnamon (divided)

¼ t. powdered ginger

1 c. packed brown sugar

¾ c. granulated white sugar

¾ c. canola oil

1 c. chopped walnuts or pecans (optional)

1 t. baking soda

1 t. baking powder

1 large egg, beaten

1 c. dairy-free buttermilk (place 1 T. white vinegar or lemon juice in a measuring cup and fill to 1 cup with dairy-free milk; let stand 1 minute)

Preheat oven to 325 degrees.

In large bowl, mix flour, salt, 1 t. cinnamon, ginger, both sugars, and oil.  Remove ¾ cup of mixture; add nuts (if using) and 1 t. cinnamon to it.  Mix well and set aside to use as topping.

To remaining batter add baking soda, baking powder, egg, and buttermilk.  Mix. Small lumps are fine.  Pour batter into well-greased 13x9x2 inch pan.  Sprinkle topping evenly over surface.  Bake approx. 40 minutes. 

The picture doesn't do it justice.  So moist and delicious!!