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LAUSD Coffee Cake

  • 18 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

This was from an article by Naush Boghossian in the Daily Breeze newspaper about how much people loved the coffee cake they used to get at school when they were kids. Recipe is from Los Angeles Unified School District, developed in 1954.


For the Cake:
C. all-purpose flour
½ C. plus 2 Tbs. Non-fat dry milk
tsp. salt
1 tsp. nutmeg
tsp. cinnamon
tsp. baking powder
¾ tsp. baking soda
2 Tbs. vinegar
C. water
1 C. plus 2 Tbs. oil
1 C. granulated sugar
C. brown sugar
2 eggs
For the Topping:
¾ C. plus 3 Tbs. All-purpose flour
¼ C. plus 1 Tbs. brown sugar, packed
¼ C. sugar
dash of salt
¼ plus ⅛ tsp. cinnamon
¼ plus ⅛ tsp. nutmeg
¼ C. salad oil
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Nutrition Facts

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For the cake : 1. Preheat oven to 375F. 2. In a bowl, combine flour, dry milk, salt, nutmeg, cinnamon, baking powder and baking soda. Set aside. 3. Combine vinegar and water in a measuring cup, Set aside. 4. In mixer bowl, blend together the oil, brown sugar and granulated sugar on low speed for 1 minute. 5. Add eggs and continue to blend on low speed for 1 minute. 6. While mixer is on low speed, alternately add the dry ingredients and the water/vinegar mixture tot he oil/sugar mixture. Scrape down the bowl and blend on medium speed for 1 additional minute. 7. Evenly divide batter between two greased 9x9 pans. Sprinkle 3/4 C. topping evenly over the batter in each pan. (See directions below for topping.) 8. Bake until toothpick comes out clean when inserted into center of cake. Approximately, 45-55 minutes. Directions for topping: 1. In mixer bowl, combine all ingredients except oil. Blend on low speed for 1 minute. 2. Add oil gradually and continue to blend until topping is crumbly.

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