LAUSD Coffee Cake

When I first made this recipe, the wording was so vauge that I that I messed it up. So I tried to label everything as clearly as possible in the instructions

Annotated Cooking Notes: Mix the first six ingredients, then set aside 1/2 cup of the mixture for the topping. Then add the final 4 ingredients and mix with the first six. Lastly, top with the 1/2 cup set aside and cinnamon mixture.

Dry-ish Ingredients.

1. Bakers’ (Bread) flour - 2 ½ cups

2. Brown sugar, packed - 1 cup

3. Granulated sugar - ½ cup + 1 tbsp

4. 1 tsp Salt

5. Nutmeg - 1 tsp.

6. Salad oil -¾ cup

Wet Ingredients

1. Baking soda - 1 tsp.

2. Cinnamon- 1 tsp.

3. Egg - 1 (large size)

4. Buttermilk - 1 cup

Topping

1/2 cup of the first six ingredients

1 tsp Cinnamon.

Instructions.

In a bowl, mix the first six ingredients until they form a crumbly texture. Set aside ½ cup of this mixture in a separate bowl for the topping. Stir in the cinnamon to the topic.

In a different large bowl, whisk together the buttermilk, baking soda, 1 teaspoon of cinnamon, and the egg until well combined.

Combine the wet and dry ingredients, mixing until smooth. Pour the batter into a greased 9” x 13” cake pan. Sprinkle the cinnamon crumb topping over the batter. Bake at 350 to 375 degrees for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.