LAUSD Coffee Cake Recipe: Recreate Your School Day Memories
Craving that classic taste? This easy-to-follow LAUSD Coffee Cake recipe captures the nostalgic flavor of your school days.
Equipment
- Mixing bowls (large and medium)
- Whisk or hand mixer
- Measuring Cups and Spoons
- 13x9-inch baking dish
- Oven
- Spatula or wooden spoon
Ingredients
- 2 1/2 cups flour
- ¾ cup white granulated sugar
- ⅔ cup white granulated sugar
- ¾ teaspoon sea salt
- ¾ teaspoon ground nutmeg
- ⅔ cup neutral oil (such as sunflower or grapeseed)
- 1½ teaspoons ground cinnamon, divided
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 large egg
- 1 cup cultured buttermilk (or plain kefir as a substitute)
Instructions
- Build the Base CrumbleIn a large mixing bowl, whisk together flour, brown sugar, white sugar, salt, nutmeg, and oil until crumbly. The mixture should resemble soft, damp sand.
- Create the Cinnamon ToppingScoop out ½ cup of the crumb mixture into a small bowl. Stir in 1 teaspoon of ground cinnamon and set aside—this will be your sweet cinnamon topping.
- Blend the Wet IngredientsIn a separate bowl, lightly beat 1 egg. Add in buttermilk, baking soda, and the remaining ½ teaspoon of cinnamon. Mix well to combine into a smooth liquid.
- Form the BatterPour the wet mixture into the bowl with the remaining crumb base. Gently stir until everything is just incorporated. Avoid overmixing to keep the texture tender.
- AssembleGrease a 13x9-inch baking dish and pour in the batter. Sprinkle the reserved cinnamon topping evenly across the surface.
- BakeBake at 375°F (190°C) for 30–40 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 30 minutes before slicing and serving warm.
