LOS ANGELES UNIFIED SCHOOL DISTRICT CRUMB COFFEE CAKE

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

CRUMB COFFEE CAKE

3 3/4 cups all-purpose flour, 1/2 cup plus 2 tablespoons nonfat 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.

Preheat oven to 375 degrees. In a bowl, add the flour, powdered milk, salt, nutmeg, cinnamon, baking powder, and baking soda, mix well, set aside.  In a cup, add the vinegar and water, mix well, 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.

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, set aside.  In a cup, add the vinegar and water, mix well, 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.