Ingredients

• 2 1/4 cups flour
• 1 cup brown sugar, packed
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 2 teaspoons ground cinnamon, divided
• 3/4 cup vegetable oil
• 1 cup sliced almonds (optional)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 egg
• 1 cup buttermilk

Directions

Preheat oven to 350° F. Butter a 13x9-inch baking pan and set aside.

In an electric mixer bowl, mix the flour, brown sugar, granulated sugar, salt, ginger and 1 teaspoon of the cinnamon together until blended. Add the oil and blend again until mixture resembles coarse wet sand. Remove 3/4 cup of the mixture and place in a separate medium mixing bowl, then add the almonds and the remaining 1 teaspoon of cinnamon and mix with a fork until combined. Set aside.

To the remaining flour mixture in the electric mixer bowl, add the baking powder and baking soda and briefly mix again until blended. Add egg and buttermilk and mix again until smooth. Pour batter into buttered baking pan. Sprinkle reserved nut mixture evenly over the top of the batter. Bake for 35 to 40 minutes, or until a toothpick inserted into center comes out clean and almonds have begun to appear slightly toasted. Allow to cool, then cut into squares (any desired size) and serve.