There’s something incredibly comforting about the smell of fresh coffee cake wafting through the kitchen, isn’t there? This LAUSD Coffee Cake recipe is a nostalgic treat that brings back memories of school mornings filled with warm slices and happy chatter, making it perfect for any time you crave a slice of sweetness.
This coffee cake is not only moist and tender but also boasts a delightful crumb topping that adds a satisfying crunch. It’s a simple yet delicious recipe, ideal for breakfast, brunch, or even as an afternoon snack. Let’s dive into how you can whip up this delightful cake in your own kitchen!
Why You’ll Love This Recipe
This recipe is a winner for a reason.
- Perfect blend of flavors and textures.
- Easy to prepare, even for novice bakers.
- Great for serving a crowd or enjoying alone.
- Can be made ahead and enjoyed later.
- Versatile enough for any occasion.
My Experience Making This Recipe
When I first made this coffee cake, the aroma filled my entire kitchen, making it feel like a cozy café. My family couldn’t wait to dig into the warm slices topped with that irresistible crumbly topping.
Each bite was a delightful mix of sweetness and texture, sparking joy and nostalgia all at once. It quickly became a beloved recipe in our household, perfect for lazy weekend mornings.
Recipe Overview
- Recipe Name: LAUSD Coffee Cake
- Servings: 12
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Course: Breakfast/Dessert
- Cuisine: American
- Calories per Serving: 250
Equipment You Will Need
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- 9×13 inch baking pan
- Spatula
- Cooling rack
Ingredients for LAUSD Coffee Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup chopped walnuts (optional)
Ingredient Notes and Substitutions
- Sour cream: Adds richness and moisture; Greek yogurt can be used as a substitute.
- Unsalted butter: Provides flavor; you can use margarine if you prefer.
- Brown sugar: Gives a deeper flavor; use white sugar for a lighter taste.
- Walnuts: Adds crunch; feel free to omit or substitute with pecans.
How to Make LAUSD Coffee Cake
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures even baking, giving you that perfect golden crust.
Step 2: Prepare the Baking Pan
Grease your 9×13 inch baking pan with butter or non-stick spray. This prevents sticking and helps with easy removal of the cake.
Step 3: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This step is crucial for even distribution of the leavening agents.
Step 4: Cream Butter and Sugar
In another bowl, beat the softened butter and granulated sugar until light and fluffy. This process incorporates air, leading to a lighter texture in the final cake.
Step 5: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition, along with the vanilla extract. This helps create a smooth batter with a rich flavor.
Step 6: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. This method prevents the batter from becoming too dense.
Step 7: Prepare the Topping
In a small bowl, mix together the brown sugar, cinnamon, and chopped walnuts. This crumb topping adds texture and a sweet crunch to your cake.
Step 8: Assemble and Bake
Pour half of the batter into the prepared pan, sprinkle half of the topping over it, then add the remaining batter and top with the rest of the mixture. Bake for 30-35 minutes or until a toothpick comes out clean.
Pro Tip: Let the coffee cake cool in the pan for a few minutes before transferring it to a cooling rack for the best texture.
Tips for the Best LAUSD Coffee Cake
- Use room temperature ingredients for a smoother batter.
- Don’t overmix the batter; a few lumps are okay.
- For extra flavor, consider adding some vanilla to the crumb topping.
- Let the cake cool completely before slicing for cleaner pieces.
- Feel free to top with a simple glaze for added sweetness.
Common Mistakes to Avoid
- Not measuring flour correctly; too much flour leads to a dry cake.
- Overmixing the batter; this can make the cake tough.
- Skipping the cooling time; this can result in a crumbly mess.
- Not checking for doneness; underbaking can leave the center gooey.
Serving Suggestions
This coffee cake pairs wonderfully with a hot cup of coffee or tea. Here are some delightful pairing ideas:
- Fresh fruit salad for a refreshing balance.
- Yogurt for a creamy contrast.
- A dollop of whipped cream for indulgence.
- Maple syrup drizzled over the top for sweetness.
Variations to Try
- Add chocolate chips for a sweet surprise in every bite.
- Incorporate fresh blueberries for a fruity twist.
- Try a lemon glaze for a citrus kick.
- Swap out walnuts for pecans for a different nutty flavor.
Dietary Adaptations
- Gluten-free: Use a gluten-free all-purpose flour mix for a gluten-free option.
- Dairy-free: Replace sour cream with coconut yogurt.
- Vegan: Substitute eggs with flax eggs and use dairy-free butter.
- Low-carb/Keto: Use almond flour and a sugar substitute for a low-carb version.
Storage and Reheating
Refrigerator
Store leftover coffee cake in an airtight container in the fridge for up to a week.
- Wrap slices individually for easy access.
- Ensure it is completely cool before storing.
Freezer
This coffee cake freezes well for up to three months.
- Wrap tightly in plastic wrap and then foil.
- Label with the date for easy tracking.
Reheating
Reheat individual slices in the microwave or oven for a few minutes.
- Microwave for 20-30 seconds.
- Oven at 350°F for 10 minutes.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 250 |
| Total Fat | 10g |
| Saturated Fat | 5g |
| Carbohydrates | 37g |
| Fiber | 1g |
| Sugar | 18g |
| Protein | 4g |
| Sodium | 200mg |
| Cholesterol | 40mg |
This nutrition information is estimated and may vary based on ingredient brands and portion sizes.
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture will be denser, and you may need to adjust the liquid slightly.
How far in advance can I make this coffee cake?
You can make it up to two days in advance; store it covered at room temperature.
Can I freeze this coffee cake?
Absolutely! Just wrap it tightly before freezing to keep it fresh.
What can I do if my coffee cake turns out too dense?
This usually happens from overmixing; next time, mix just until combined.
What makes this coffee cake different?
This version is inspired by the beloved LAUSD recipe, known for its moist texture and delicious crumb topping.
Final Thoughts
This LAUSD Coffee Cake has a way of bringing joy and warmth to any table. I encourage you to try this recipe and experience its delightful flavors and textures for yourself.
For more delicious recipes, check out my favorite Bisquick Coffee Cake Recipe or explore a fun Coffee Cake Muffin Recipe!
LAUSD Coffee Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C).
- Grease a 9x13 inch baking pan with butter or non-stick spray.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each, then add the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream.
- In a small bowl, mix the brown sugar, cinnamon, and chopped walnuts for the topping.
- Pour half of the batter into the prepared pan, sprinkle half of the topping, then add the remaining batter and the rest of the topping.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the coffee cake cool in the pan for a few minutes before transferring to a cooling rack.