Preheat oven to 350 F. Grease a 9x13-inch baking pan.

In a large bowl, mix the flour, salt, 1 teaspoon of the cinnamon, ginger, both sugars and canola oil.

Remove 3/4 cup of this mixture and to it add the nuts and the remaining teaspoon of cinnamon. Mix well, and set aside to use as a topping.

To the remaining batter, add the baking soda, baking powder, egg and buttermilk.

Mix to combine all the ingredients. Small lumps in the batter are OK.

Pour the batter into the prepared pan. Sprinkle the topping mixture evenly over the surface and bake for 40 to 45 minutes. Makes 12 to 16 servings.

PER SERVING: Calories 306 Fat 16 g (1 g sat) Cholesterol 14 mg Sodium 208 mg Fiber 1 g Carbohydrates 38 g Protein 4 g

SOURCE: Los Angeles Times/From Morning Food: Breakfasts, Brunches, and More for Savoring the Best Part of the Day by Margaret Fox and John Bear