A couple of months ago, I hosted a brunch for a few of my friends from high school [well, technically we’ve all known each other since elementary school]. One of my friends brought a coffee cake to the brunch. All of us were slowly eating it because it tasted so darned familiar.
“I’ve had this before…” i said, “but I can’t figure out WHERE.”
Jana smiled at me and said, “think down memory lane…it’s a recipe from a long, long time ago.”
Judy shouted, “OH MY GOSH, this is the coffee cake recipe from junior high school!! I used to eat this all the time!”
When she said “all the time”, she wasn’t kidding – we all did. It was our go-to snack/breakfast during recess. You know…back in the day when calories didn’t mean anything because you could burn it off by simply breathing.
I’ve been craving this coffee cake so I thought I’d do a nice thing and make some for my co-workers [who sadly, can not burn off the calories from this coffee cake just by breathing…but don’t tell them I said that!].
LAUSD Cinnamon Coffee Cake
Adapted from LAUSD
3 ¾ cups all purpose flour
½ cup plus 2 Tbsp nonfat dry milk
1¼ tsp salt
1 tsp nutmeg
1½ tsp cinnamon
3½ tsp baking powder
¾ tsp baking soda
2 Tbsp vinegar
1½ cups water
1 cup plus 2 Tbsp butter
1¼ cups brown sugar, packed
1 cup granulated sugar
¾ cup plus 3 Tbsp all-purpose flour
¼ cup plus 1 Tbsp brown sugar, packed
¼ cup granulated sugar
¼ + 1/8 tsp cinnamon
¼ + 1/8 tsp nutmeg
¼ cup butter
Combine flour, dry milk, salt, nutmeg, cinnamon, baking powder and baking soda. Set aside.
Combine vinegar and water in measuring cup. Set aside.
In mixing bowl, cream together butter, brown sugar and granulated sugar on low speed until blended. Add eggs and continue to blend on low speed for 1 minute.
While mixer is on low speed, add dry ingredients alternately with water and vinegar to butter-sugar mixture. Scrape down bowl, then blend on medium speed for 1 additional minute.
Sift together all ingredients except butter into a bowl, set aside. Cream butter in mixing bowl, adding the dry ingredients until topping is crumbly.
Evenly divide batter between 2 greased 9-by-9-inch pans. Spread ¾ cup topping evenly over batter in each pan. Bake in preheated 375° oven until tester comes out clean when inserted in the center of cake (about 45 to 55 minutes).
Makes 18 servings.