2 1/4 c. all-purpose flour
1 c. packed brown sugar
3/4 c. granulated sugar
2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground ginger
3/4 c. vegetable oil
1 c. chopped pecans or walnuts
1 tsp. baking soda
1 tsp. baking powder
1 c. buttermilk or plain low fat yogurt
1 lg. egg

Heat oven to 350 degrees. Lightly grease a 9 x 13 inch baking pan. Mix flour, sugars, 1 teaspoon cinnamon, salt and ginger. Stir in oil until mixture is crumbly and evenly moistened. For cake topping, put 3/4 cup flour mixture into a small bowl. Stir in nuts and remaining 1 teaspoon cinnamon. Stir baking soda and baking powder into remaining flour mixture. Beat buttermilk and egg to blend. Add to flour mixture, stirring until batter forms. Pour into prepared pan and sprinkle nut mixture evenly over top. Bake 40 to 45 minutes until pick inserted near center comes out clean. Let cool completely in pan on wire rack.