If you grew up in Los Angeles, you fondly remember the coffee cake. One of my fondest memories was the smell and taste of the coffee cake I order every day. The recipe below is the recipe that the Los Angeles School District “Old-Fashion Crumb Cake” published in the Los Angeles Times on July 28, 2014.
3 3/4 cup all-purpose flour, 1/2 cup plus 2 tablespoons non-fat dry milk, 1 1/4 teaspoon salt, 1 teaspoon nutmeg, 1 1/2 teaspoons cinnamon, 3 1/2 teaspoons baking powder, 2 tablespoons vinegar, 1 1/2 cups water, 1 cup plus 2 tablespoons oil, 1 cup sugar, 1 1/4 cup brown sugar, 2 eggs. Preheat oven to 375 degrees. In a bowl, combine flour salt, dry milk, cinnamon, baking powder and baking soda. Set aside. Combine vinegar and water in a measuring cup, set aside. In a mixing bowl, blend together the oil, brown sugar and granulated sugar on low speed for 1 minute. While mixer is on low speed, alternately add the dry ingredients and the water/vinegar mixture to the oil/sugar mixture. Scrape down the bowl and blend on medium speed for 1 additional minute.Evenly divide batter between two greased 9×9 pans. Sprinkle 3/4 cup topping evenly over the batter in each pan. Bake until toothpick comes out clean when inserted into the center of cake. Approximately 45-55 minutes.
3/4 cup plus 3 tablespoons all-purpose flour, 1/4 cup plus 1 tablespoon, brown sugar, packed, 1/4 cup sugar, dash salt, 1/4 plus 1/58 teaspoon cinnamon, 1/4 plus 1/8 teaspoon nutmeg, 1/4 cup oil. In mixing bowl, combine all ingredients except oil. Blend on low speed for 1 minute. Add oil gradually and continue to blend until topping is crumbly.
Where are all the LASD coffee cake lovers like me?