Cooking with Jacque Rose

LOS ANGELES UNIFIED SCHOOL DISTRICT

If you grew up in Los Angeles County, 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.

LOS ANGELES UNIFIED SCHOOL DISTRICT COFFEE CAKE

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 the cake. Approximately 45-55 minutes.

TOPPING

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 coffee cake lovers?