Description
This LAUSD coffee cake recipe is a nostalgic school cafeteria classic. A moist brown sugar cake topped with a cinnamon crumb, it’s easy, delicious, and ready in under an hour.
Ingredients
2 1/2 cups all-purpose flour
2 cups brown sugar (packed)
3/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon nutmeg
2 teaspoons ground cinnamon
3/4 cup vegetable oil (or melted butter)
1 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
Optional: powdered sugar for dusting
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
2. In a large bowl, combine flour, brown sugar, salt, baking soda, baking powder, nutmeg, and cinnamon.
3. Add oil and mix until crumbly. Reserve 1 cup of this mixture for topping.
4. In another bowl, whisk together buttermilk, eggs, and vanilla.
5. Stir wet mixture into dry until just combined.
6. Pour batter into prepared pan and spread evenly.
7. Sprinkle reserved crumb mixture over the top.
8. Bake 30–35 minutes or until a toothpick comes out clean.
9. Cool slightly before slicing into squares and dust with powdered sugar if desired.
Notes
For best results, use fresh buttermilk or make a quick substitute with milk and lemon juice.
Store at room temperature up to 3 days or freeze squares for up to 3 months.
Pairs well with milk, coffee, or fresh fruit.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 230mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg