2 1/4 c. flour
1 c. packed brown sugar
3/4 c. granulated sugar
2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. powdered ginger
3/4 c. vegetable oil
1 c. sliced lightly toasted almonds
1 tsp. baking powder
1 tsp. baking soda
1 lg. egg
1 c. buttermilk

Preheat oven to 350 degrees. In a large bowl, mix flour, sugars, 1 teaspoon cinnamon, salt, and ginger. Add oil and blend until well combined. Remove 3/4 cup of this mixture to a small bowl, add the almonds and remaining cinnamon, and set aside.

To the mixture remaining in the large bowl add the baking powder, baking soda, egg, and buttermilk. Mix until just blended. Pour batter into 2 buttered 8 or 9 inch square pans. Top with almond mixture. Bake 35 to 40 minutes or until pick comes out clean. Cut in squares and serve warm.

Serves 18.