LAUSD Coffee Cake Recipe

The LAUSD coffee cake recipe is a beloved classic from the Los Angeles Unified School District. Since 1954, this treat has warmed the hearts of students with its cinnamon-spiced crumb topping. It’s a slice of nostalgia that’s still cherished today.

This simple recipe delivers a moist cake with a crunchy topping. It’s perfect for breakfast, brunch, or a cozy snack. Even if you didn’t grow up in LA, this coffee cake will win you over.

In this guide, we’ll share the original LAUSD coffee cake recipe. You’ll find step-by-step instructions, tips, and ways to make it your own. Let’s bring this school cafeteria favorite to your kitchen.

Why the LAUSD Coffee Cake Recipe Stands Out

The LAUSD coffee cake recipe is famous for its perfect balance. The cake is soft and moist, while the topping is sweet and crunchy. It’s a comforting treat that pairs well with coffee or milk.

This recipe is easy to make with pantry staples. It’s budget-friendly and ideal for feeding a crowd. The nostalgic flavor makes it a hit at gatherings.

Its history adds to its charm. Served in LAUSD cafeterias for over 60 years, it’s a piece of Los Angeles culture. Baking it at home feels like reviving a cherished memory.

Ingredients for the LAUSD Coffee Cake Recipe

The LAUSD coffee cake recipe uses simple ingredients. Most are likely already in your kitchen. Here’s what you’ll need for a 9×13-inch pan:

• 2 ½ cups all-purpose flour
• 1 cup brown sugar, packed
• ½ cup + 1 tbsp granulated sugar
• 1 tsp salt
• 1 tsp ground nutmeg
• ¾ cup vegetable oil
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 1 tsp baking powder
• 1 large egg
• 1 cup buttermilk

Use fresh nutmeg for the best flavor. If you don’t have buttermilk, mix 1 cup milk with 1 tbsp vinegar and let it sit for 5 minutes. This recipe is forgiving and easy to tweak.

Tools You’ll Need

You don’t need fancy equipment for this recipe. Basic kitchen tools will do. Here’s a quick list:

• 9×13-inch baking pan
• Mixing bowls
• Fork or spatula
• Measuring cups and spoons
• Whisk

A greased pan or parchment paper ensures easy release. A fork works well for mixing the crumbly topping. Keep a toothpick handy to check doneness.

Step-by-Step Instructions

The LAUSD coffee cake recipe is simple to follow. These steps will guide you to a perfect cake. Let’s get baking.

Step 1: Prepare the Crumb Topping

In a large bowl, mix 2 ½ cups flour, 1 cup brown sugar, ½ cup + 1 tbsp granulated sugar, 1 tsp salt, 1 tsp nutmeg, and ¾ cup vegetable oil. Stir with a fork until crumbly. Set aside ½ cup of this mixture and mix it with 1 tsp cinnamon for the topping.

The topping should have small clumps for texture. Don’t overmix, as it should stay crumbly. Set it aside while you make the batter.

Step 2: Make the Batter

To the remaining flour mixture, add 1 tsp baking soda, 1 tsp baking powder, 1 large egg, and 1 cup buttermilk. Stir gently until just combined. Avoid overmixing to keep the cake light and fluffy.

The batter will be thick but pourable. A few lumps are okay. It should spread easily in the pan.

Step 3: Assemble and Bake

Preheat your oven to 350°F. Grease a 9×13-inch baking pan or line it with parchment paper. Pour the batter into the pan and smooth it out.

Sprinkle the reserved cinnamon-crumb topping evenly over the batter. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. The top should be golden and crunchy.

Step 4: Cool and Serve

Let the cake cool in the pan for 10 minutes. Slice into squares and serve warm or at room temperature. It pairs perfectly with coffee, tea, or milk.

For a cafeteria-style touch, place slices on wax paper. The cake tastes great fresh but even better the next day.

Tips for a Perfect Coffee Cake

Use vegetable oil for a moist texture. Coconut oil can add a subtle flavor twist. Measure flour with the scoop-and-level method to avoid a dense cake.

Don’t overmix the batter. Stir just until the ingredients combine to keep the cake tender. Overmixing can make it tough.

For a crunchier topping, add an extra pinch of cinnamon or turbinado sugar. You can also mix in chopped nuts like pecans for texture.

Customizing Your Coffee Cake

The LAUSD coffee cake recipe is easy to personalize. Add ½ cup of chopped walnuts or pecans to the topping for extra crunch. Fresh berries can add a pop of color and flavor.

Try swapping half the all-purpose flour with whole wheat flour for a nuttier taste. This also adds fiber. Just don’t use too much, as it can make the cake dense.

For a sweeter finish, drizzle with a cream cheese glaze. You can also dust the cooled cake with powdered sugar for a classic look.

Topping Variations

The crumb topping is a highlight of the LAUSD coffee cake recipe. Here are three ways to switch it up:

These variations keep the nostalgic feel while adding flair. Prepare toppings fresh for the best results. Experiment to find your favorite.

Common Mistakes to Avoid

Overmixing the batter is a common error. It can make the cake dense and chewy. Mix gently until just combined for a light texture.

Using too little oil can dry out the cake. Stick to the ¾ cup measurement for moisture. Vegetable or canola oil works best.

Cutting the cake too soon can cause it to crumble. Let it cool for at least 10 minutes. This helps it hold its shape.

Storing and Reheating

Store leftover coffee cake in an airtight container. It stays fresh in the fridge for 3-4 days. Cover tightly to keep it moist.

For longer storage, wrap slices in plastic wrap and foil. Freeze for up to 2-3 months. Thaw at room temperature before serving.

Reheat slices in the microwave for 10-15 seconds. You can also warm the whole cake in a low oven. This revives the fresh-baked taste.

Nutritional Information

The LAUSD coffee cake recipe is a treat, not a health food. A slice (1/15 of a 9×13 pan) has about 350 calories. This varies with add-ins like nuts or glaze.

The original recipe used more sugar and fat. Today’s version is lighter, with about 5 grams of fat per slice. Using whole wheat flour can add fiber.

For a healthier twist, replace some oil with unsweetened applesauce. You can also use a natural sweetener like stevia. Enjoy in moderation for balance.

Making Coffee Cake for a Crowd

The LAUSD coffee cake recipe is perfect for gatherings. It serves 12-15 people from a 9×13 pan. Double the recipe for larger crowds and use two pans.

Make the batter and topping ahead of time. Store them separately in the fridge for up to a day. Assemble and bake just before serving.

Set up a coffee and tea station to complement the cake. Offer milk for kids to recreate the cafeteria vibe. It’s a sure crowd-pleaser.

Summary

The LAUSD coffee cake recipe is a nostalgic gem. Its moist cake and crunchy cinnamon topping have delighted generations since 1954. It’s simple, affordable, and easy to make.

This guide shared the original recipe, tips, and customization ideas. From baking to storing, we covered every step. It’s perfect for breakfast, brunch, or any occasion.

Bake this cake to relive school memories or create new ones. The LAUSD coffee cake recipe is a timeless treat. Enjoy every warm, crumbly bite!

FAQ

Can I use butter instead of oil in this recipe?

Butter can work, but oil keeps the cake moister. Use ¾ cup melted butter if you prefer. Browned butter adds a richer flavor.

What if I don’t have buttermilk?

Mix 1 cup milk with 1 tbsp vinegar or lemon juice. Let it sit for 5 minutes. This substitute works well for the recipe.

Can I make this recipe gluten-free?

Use a 1:1 gluten-free flour blend instead of all-purpose flour. The texture may vary slightly. Test with a toothpick for doneness.

How do I store leftover coffee cake?

Store in an airtight container in the fridge for 3-4 days. For longer storage, freeze wrapped slices for up to 2-3 months. Reheat before serving.

Can I add fruit to the batter?

Yes, add ½ cup of berries or chopped apples to the batter. Fold them in gently before pouring into the pan. This adds a fresh twist.