CRUMB COFFEE CAKE

This recipe will bring fond and delicious memories to many of us that grew up attending school in Los Angeles.  Whenever I was fortunate enough to have fifteen cents, I would rush to the nutrition line at Maclay Junior High School and buy a piece of crumb coffee cake.  This recipe is shared courtesy of the Los Angeles Unified School District. 

CAKE:  3 3/4 cups all-purpose flour, 1/2 cup plus 2 tablespoons non-fat powdered milk, 1 1/4 teaspoon salt, 1 teaspoon ground nutmeg, 1 1/2 teaspoon ground cinnamon, 3 1/2 teaspoons baking powder, 3/4 teaspoon baking soda, 2 tablespoons white vinegar, 1 1/2 cups water, 1 cup plus 2 tablespoon vegetable oil, 1 cup granulated sugar, 2 eggs, 1 1/4 cups brown sugar, packed.  

TOPPING:  3/4 cup plus 3 tablespoons all-purpose flour, 1/4 cup plus 1 tablespoon brown sugar, 1/4 cup granulated sugar, 1/8 teaspoon salt, 1/4 teaspoon plus 1/8 teaspoon ground cinnamon, 1/4 teaspoon plus 1/8 teaspoon ground nutmeg, 1/4 cup vegetables oil. Get out a bowl, combine the flour, brown and white sugar, salt, cinnamon, and nutmeg, mix well.  Gradually add the oil and continue to mix until the topping is crumbly.  

Preheat oven to 375 degrees. In a bowl, add the flour, powdered milk, salt, nutmeg, cinnamon, baking powder, and baking soda, mix well and set aside.  In a cup add the vinegar and water, mix well and set aside.  Get out the hand mixer and a bowl, add the oil, brown and white sugar beat on low for approximately 1 minute or until the mixture is smooth.   Now it’s time to add dry and wet to the oil-vinegar mixture.  Alternate dry and wet ingredients starting and ending with wet.  Evenly divide the cake mixture into 2-greased 9×9 baking pans.  Sprinkle 3/4 cup of the topping evenly over the batter.  Bake 45-55 minutes.