The Roast and Post Coffee Company - mail order coffees and teas

Café Beaujolais Coffee Cake
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180°C, 350°F, Gas Mark 4
Serves 12

Ingredients

10 oz all-purpose flour ½ tspn salt
2 tspns ground cinnamon ¼ tspn ground ginger
8 oz brown sugar 5 ½ oz granulated sugar
6 fl oz corn oil 4 oz chopped walnuts or pecans
1 tspn baking soda 1 tspn baking powder
1 egg, beaten 8 fl oz buttermilk

Liberally grease a 9 x 13 x 2-inch baking pan. Combine the flour, salt, 1 teaspoon of the cinnamon, the ginger, both sugars and the corn oil in a large bowl and mix well. Remove ž cup of this mixture to a smaller bowl and add to it the nuts and remaining cinnamon; mix well.

To the mixture in the large bowl, add the baking soda, baking powder, egg and buttermilk; stir to combine (small lumps in the batter are okay). Pour the batter into the prepared pan. Sprinkle the flour-nut mixture over the top. Bake for 40-45 minutes, or until the cake tests done (a skewer inserted in the middle will come out free of raw batter). Serve warm.

The Roast and Post Coffee Company
Bridgeview House, Redhill Lane, Elberton, Bristol, South Glos. BS35 4AE. UK
Tel: 01454 417147, Fax: 01454 417774
Email: sales@realcoffee.co.uk
Registered in England No. 4387161. Registered Office As Above
VAT Reg. No: GB 791 3864 93

10 oz all-purpose flour	½ tspn salt
2 tspns ground cinnamon	¼ tspn ground ginger
8 oz brown sugar	5 ½ oz granulated sugar
6 fl oz corn oil	4 oz chopped walnuts or pecans
1 tspn baking soda	1 tspn baking powder
1 egg, beaten	8 fl oz buttermilk