Recipes

Author: Sarah Truesdell

Print

With ImageWithout Image

LAUSD Coffee Cake

LAUSD's famous coffee cake. This is the original, 1954 recipe, as published by the school district itself. The current coffee cake served to today's students is a revised version that cuts the calories down from about 600 per slice to under 200. But, we accept no substitutes here.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup dark brown sugar, packed
• 1/4 cup + 1 1/2 tsp granulated sugar
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 1/4 cup + 2 tbsp vegetable oil
• 1/2 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 large egg
• 1/2 cup buttermilk

Instructions

1. Preheat oven to 350F. Grease an 8x8 baking pan.
2. In a large bowl, combine flour, sugars, salt, nutmeg, and oil. Mix until crumbly. Reserve 1/2 cup of the above for topping. To this reserved part, add the cinnamon.
3. To the remaining mixture, add the baking soda, baking powder, egg, and buttermilk. Mix until just completely combined (don't overmix, but don't leave lumps of unblended flour either.
4. Pour into the prepared pan. Sprinkle the cinnamon crumb topping over the batter. Bake for 25 to 30 minutes.

Did you make this recipe?

Tag @sugarbysarah on instagram and hashtag it # bakewithsarahla

Print

Nina's King Arthur Coffee Cake

Yield: 24

Author: Sarah Truesdell

Decadent sour cream coffee cake recipe adapted from King Arthur Baking that ticks off all the boxes: Moist, soft cake. Ample, crunchy streusel topping. Strong cinnamon flavor. Improved by my friend Nina.

Ingredients

For the Streusel

• 1 cups granulated sugar
• 1/4 tsp salt
• 1 cup All-purpose flour
• 1 tbsp cinnamon
• 6 tablespoons butter, melted

For the Cake

• 6 tablespoons butter, room temperature
• 3/4 tsp salt
• 3/4 cups granulated sugar
• 2 tbsp plus 2 tsp brown sugar, packed
• 1 1/4 tsp baking powder
• 1 tsp vanilla
• 1 1/2 large eggs, room temperature
• 1/4 cup + 2 tbsp sour cream or greek yogurt, at room temperature
• 1/2 cup + 2 tbsp milk, at room temperature
• 1 1/2 cups + 2 tbsp All-purpose flour

Instructions

1. Preheat the oven to 350°F. Lightly grease an 8" x 8" pan
2. For the streusel: In a medium bowl, whisk together the sugar, salt, flour, and cinnamon. Combine well with melted butter. Set aside.
3. For the cake: In a large bowl (or bowl of your stand mixer fixed with the paddle attachment), beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.
4. Add the eggs one at a time, beating well after each addition.
5. In a separate bowl, whisk together the sour cream or yogurt and milk. Add the flour to the butter mixture in 3 parts, alternating with the milk/sour cream mixture. Mix until just combine and no lumps of flour remain. Avoid over beating.
6. Spread half the batter into the prepared pan, evenly. Sprinkle the 1/2 of the streusel evenly over the batter. Spread the remaining batter over the filling, by dropping spoonfuls over the filling and using a spoon or off-set spatula to gently spread. Use a butter knife to gently swirl the filling into the batter. Don't combine filling and batter thoroughly; just swirl the filling through the batter.
7. Sprinkle the remaining half of the streusel over the top, evenly.
8. Bake the cake until it's a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes. When pressed gently in the middle, the cake should spring back.
9. Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving.

Notes

You can use any percentage of milk you would like. Nut milks will work as well. You can substitute greek yogurt or creme fraiche for the sour cream. Add chopped, roasted pecans to the topping for an extra crunch.

Did you make this recipe?

Tag @sugarbysarah on instagram and hashtag it # bakewithsarahla