This iconic LAUSD coffee cake recipe has been served to generations of students in Los Angeles schools. It’s moist, lightly spiced, and topped with a sugary cinnamon crumb that makes it unforgettable. Perfect for breakfast, snacks, or a trip down memory lane.
Ingredients
Directions
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
In a large mixing bowl, combine flour, both sugars, salt, and nutmeg.
Add oil and mix until crumbly. Reserve 1/2 cup of this mixture for the topping.
To the remaining mixture, add cinnamon, baking soda, buttermilk, and egg. Stir until smooth.
Pour batter into prepared baking dish and sprinkle with reserved crumb topping.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool slightly before serving warm or at room temperature.
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