Ingredients:

  • 2 ½ cups (300g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ¾ cup (180ml) neutral oil (like canola, vegetable, or grapeseed)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) buttermilk, at room temperature

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x13 inch baking pan or a 10-inch Bundt pan, ensuring all surfaces are well-coated.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until thoroughly combined. Set this dry mixture aside.
  3. In a separate large bowl, whisk together the granulated sugar, packed light brown sugar, neutral oil, large eggs, vanilla extract, and buttermilk until the mixture is smooth and well-incorporated.
  4. Gradually add the dry ingredient mixture to the wet ingredient mixture, mixing with a spoon or spatula until just combined. Be careful not to overmix the batter, as this can lead to a tough cake.
  5. Pour the cake batter evenly into the prepared baking pan, spreading it to the edges with your spatula.
  6. For the irresistible crust, sprinkle the top of the cake batter generously with cinnamon sugar before baking.
  7. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The cake should be golden brown and spring back when lightly touched.
  8. Allow the cake to cool in the pan on a wire rack for 10-15 minutes before carefully inverting it onto the wire rack to cool completely. Slice and serve when cool.