LAUSD Coffee Cake Recipe

Available compliments of:

http://cafe-la.lausd.net/Chef%27s_Corner/Old_Fashioned_Coffee_Cake

Old Fashioned Coffee Cake




PORTIONS: 18
SIZE: Cut 9 / Pan
PANS: 2 - 9"x9" 		TEMPERATURE:
Conventional Oven: 375 F
Convection Oven: 325 F

COOKING TIME:
Conventional Oven: 45-55 Min.
Convection: 35-40 Min.
INGREDIENTS AMOUNT DIRECTIONS
BATTER:
All purpose flour
Non-fat dry milk
Salt
Nutmeg
Cinnamon
Baking powder
Baking soda
Vinegar
Water
Salad oil
Brown sugar, packed
Granulated sugar
Eggs
3 3/4 cups
1/2 cup + 2 Tbsp.
1 1/4 tsp.
1 tsp.
1 1/2 tsp.
3 1/2 tsp.
3/4 tsp.
2 Tbsp.
1 1/2 cups
1 cup + 2 Tbsp.
1 1/4 cups
1 cup
2 ea.		 BATTER:
  1. In a bowl, combine flour, dry milk, salt, nutmeg, cinnamon, baking powder and baking soda. Set Aside.
  2. Combine vinegar and water in a measuring cup. Set Aside.
  3. In mixer bowl, blend together the oil, brown sugar and granulated sugar on low speed for 1 minute.
  4. Add eggs and continue to blend on low speed for 1 minute.
  5. While mixer is on low speed, add the dry ingredients alternately with the water and vinegar to oil-sugar mixture.
Scrape down bowl, then blend on medium speed for 1 additional minute.
TOPPING:
All purpose flour
Brown sugar, packed
Granulated sugar
Salt
Cinnamon
Nutmeg
Salad oil		 3/4 cup + 3 Tbsp.
1/4 cup + 1 Tbsp.
1/4 cup
Dash
1/4 + 1/8 tsp.
1/4 + 1/8 tsp.
1/4 cup
  1. Evenly divide batter between 2 greased 9"x 9" pans. Sprinkle 3/4 cup topping evenly over batter in each pan.
  2. Bake until tooth pick comes out clean when inserted in the center of cake.

TOPPING:
  1. In mixer bowl, combine all ingredients except oil. Blend on low Speed for 1 minute.
  2. Add oil gradually and continue to blend until topping is crumbly.

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