Buttermilk Spice Coffee Cake

2 1/4 C all purpose flour
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. ginger
1 C brown sugar
3/4 C granulated sugar
3/4 C vegetable oil
1 C chopped pecans
1 tsp. baking soda
1 tsp. baking powder
1 C buttermilk
1/2 tsp. grated lemon rind
1 tsp. vanilla extract
Pecan halves and candied cherry halves for garnish.


In a large bowl, combine the flour, salt, 1 tsp. of cinnamon, ginger, both sugars and oil.
Remove 3/4 of this mixture and add to it the nuts and remaining cinnamon. Mix well
and set aside to use as topping. To the remaining flour mixture, add the baking soda,
baking powder, egg and buttermilk. Mix to combine all ingredients. Stir in vanilla
extract.  Small lumps in the batter are okay. Pour the batter into a well greased 13x9x2
pan. Sprinkle topping mixture evenly over the surface. Arrange nut halves and cherry
halves on top.  Bake at 350 for 35-45 minutes or until cake tests done.