"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cinnamon Bundt Coffee Cake Recipe

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This recipe for Cinnamon Bundt Coffee Cake, by , is from The Chesser Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julia Villanueva
Added: Saturday, June 20, 2009


2 cups white flour
tsp salt
2 tsp cinnamon
tsp powdered ginger
1 cup firmly packed brown sugar
cup white sugar
cup canola oil
1 cup chopped walnuts or pecans
1 tsp baking soda
1 tsp baking powder
1 large egg, beaten
1 cup milk

Preheat oven to 350 degrees. In bowl, mix flour, salt, cinnamon, ginger, both sugars and oil. Remove cup of mixture; add nuts and 1 teaspoon cinnamon to it. Mix well; set aside to use as topping. To remaining batter add baking soda, baking powder, egg and milk. Mix. Small lumps are fine. Pour batter into well-greased 9x13x2 inch bundt pan. Sprinkle topping evenly over surface. Bake 40 to 45 minutes.
Cool in pan 15 minutes before removing from pan.




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