Ingredients
2 1/4 cups sifted flour
1/2 tsp. salt
1 1/2 tsp. cinnamon
1 cup brown sugar, packed
3/4 cup granulated sugar
3/4 cup oil
1/2 cup chopped nuts
1/2 tsp. nutmeg
1/2 tsp. baking soda
1 tsp. baking powder
1 egg, lightly beaten
1 cup buttermilk
Preparation
Sift together flour, salt and 1/2 tsp. cinnamon into large bowl. Add brown and granulated sugars and oil. Mix at medium speed with electric mixer or with spoon until well blended and fluffy. Measure out 3/4 cup of this mixture for topping and add nuts, remaining 1 tsp. cinnamon and nutmeg. Add soda, baking powder, egg and buttermilk to remaining flour mixture and stir until smooth. Turn into a well greased 9x13 inch baking pan and level top. Sprinkle with topping mixture and press in lightly with the back of a spoon. Bake at 350 deg. 30 to 35 minutes or until the top springs back when touched lightly. Cut into squares and serve warm with butter or margarine. Any leftover crumb cake can be wrapped in foil and reheated in a moderate oven or sliced to serve cold.
