Sift together flour, salt, 1 tsp. of the cinnamon, ginger. Then add brown sugar, white sugar and salad oil and mix.
Reserve 3/4's Cup of this mixture and add chopped walnuts and the remaining 1 tsp. cinnamon to it - this is the topping. Set aside
To the remaining mixture, add the baking soda, baking powder , egg and buttermilk. Beat until smooth. Spread the batter in a greased, floured 10 inch spring form pan. Sprinkle the topping evenly over the batter and bake for 40-45 minutes.
Place the pan on a cooling rack and loosen and remove the sides of the pan. Let the cake cool for at least 15 minutes before serving. Top with real whipped cream on each piece to serve.