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LAUSD Classic Coffee Cake Recipe

Transport yourself back to your school days with this timeless recipe for LAUSD’s beloved coffee cake. Renowned for its moist, fluffy texture and signature cinnamon crumble topping, this cake is a nostalgic treat enjoyed by generations of students. It’s perfect for breakfast, brunch, or a cozy snack with a cup of coffee.
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Prep Time 15 minutes
Cook Time 25 minutes
Course Dessert
Cuisine American
Servings 9
Calories 320 kcal

Equipment

  • 1 Mixing bowls Parchment paper (optional) (medium and large)
  • 1 Whisk
  • 1 Fork or pastry cutter
  • 1 Measuring cups and spoons
  • 1 9x9-inch baking pan
  • 1 Spatula
  • 1 Parchment paper (optional)

Ingredients
  

For the Cake

  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • ½ cup vegetable oil
  • ½ cup buttermilk (or substitute with ½ cup milk and ½ tablespoon vinegar, mixed and rested for 5 minutes)
  • 1 large egg
  • ½ tsp vanilla extract

For the Cinnamon Crumble Topping:

  • ½ cup all-purpose flour
  • ½ cup brown sugar, packed
  • 1 teaspoon cinnamon
  • ¼ cup softened butter cut into pieces

Instructions
 

  • Preheat Oven:
    Preheat your oven to 350°F (175°C). Lightly grease a 9x9-inch baking pan or line it with parchment paper for easy removal.
  • Prepare the Topping:
    In a medium bowl, mix ½ cup flour, ½ cup brown sugar, and 1 teaspoon cinnamon. Add the softened butter and use a fork or pastry cutter to combine until the mixture resembles coarse crumbs. Set aside.
    topping
  • Mix Dry Ingredients for the Cake:
    In a large bowl, whisk together 1 ½ cups flour, granulated sugar, ½ cup brown sugar, salt, baking soda, and nutmeg.
    dry ingredients for coffee cake
  • Combine Wet Ingredients:
    In another bowl, whisk the vegetable oil, buttermilk, egg, and vanilla extract until smooth.
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  • Mix Wet and Dry Ingredients:
    Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Avoid overmixing to keep the cake light and fluffy.
    cake mixing
  • Pour Batter into Pan:
    Spread the batter evenly into the prepared baking pan.
  • Add the Crumble Topping:
    Sprinkle the cinnamon crumble topping over the batter, ensuring even coverage.
  • Bake:
    Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool and Serve:
    Allow the coffee cake to cool in the pan for about 10 minutes. Slice and serve warm, or let it cool completely for cleaner slices.

Video

Notes

  • Enhance Moisture: Use vegetable oil for a moist texture, but coconut oil adds a unique flavor if you want a twist.
  • DIY Buttermilk: If you don’t have buttermilk, mix milk with vinegar or lemon juice for an easy substitute.
  • Perfect Topping: Add a little extra cinnamon or try turbinado sugar for a crunchier topping.
  • Storage Tip: This coffee cake tastes even better the next day! Store it at room temperature in an airtight container or freeze for up to 3 months.
Keyword Classic Cofee Cake, LAUSD