I saw a recipe pop up on a friend’s Facebook page for a coffeecake that was served to Los Angeles City School students years ago, and it brought back great memories of enjoying a piece from the cafeteria with friends, while on class breaks. I just HAD to make it, and as a result, here’s the recipe for a delicious Old-Fashioned Crumb Coffeecake!
The recipe is so easy to prepare! Here’s what you do to make this flavorful coffeecake: In a large bowl, mix together flour, brown sugar, granulated sugar, salt, nutmeg and oil. Mix until mixture becomes crumbly. Set aside.
Measure out 1/2 cup of the crumb mixture and place it in a small separate bowl. Add 1 teaspoon of the cinnamon to this crumb mixture and mix to combine. Set aside.
In another bowl, combine remaining teaspoon of cinnamon, baking soda, egg, and buttermilk. Mix this well with a fork or whisk. Add the buttermilk mixture to the flour mixture. Stir well to combine, but don’t over mix (only till ingredients are fully incorporated).
Grease a 9×13 pan (can use slightly smaller pan like an 8×12 for “taller” piece of coffeecake, but will need to adjust cooking time slightly). Pour in the batter and spread to distribute evenly. Sprinkle the reserved crumb/cinnamon topping evenly over the top of the batter.
Bake coffeecake in a 375 degree preheated oven for 30-40 minutes, until a toothpick inserted in middle of coffeecake comes out clean. (Mine took 30 minutes!). Be careful not to overcook the coffeecake or it can become dry. When done, remove pan to a wire rack, and let coffeecake cool before slicing and serving.
Hope you enjoy this tasty, simple coffeecake! It sure brought back memories for my husband and I, as we sampled it!
Have a wonderful day… may you find encouragement for your heart and soul today! God bless you!
Recipe Source: Article titled “Culinary SOS”, by Rose Dosti, Recipe submitted by Frances, (former pastry cook for LAUSD), published in the Los Angeles Times, January 27, 1994
- 2½ cups all purpose flour
- 1 cup brown sugar (packed)
- 1 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- ¾ cup vegetable oil
- 2 teaspoons cinnamon (divided)
- 1 teaspoon baking soda
- 1 large egg
- 1 cup buttermilk
- Preheat oven to 375 degrees.
- In a large mixing bowl, combine flour, brown and granulated sugars, salt, nutmeg and oil. Stir to combine until mixture is crumbly.
- Remove ½ cup of the crumbly mixture (for crumb topping)and place in small bowl. Add 1 teaspoon cinnamon to the reserved ½ cup crumbly mixture. Stir to combine. Set aside.
- In another bowl, combine remaining teaspoon cinnamon, baking soda, egg, and buttermilk. Whisk to combine ingredients. Add the liquid mixture to the flour mixture in large bowl. Stir to combine, but do not over mix.
- Grease or spray a 13x9 cake pan. Evenly spread the coffeecake batter in the pan. Sprinkle the reserved crumb topping evenly over the surface of the batter.
- Bake coffeecake for 30-40 minutes, or until a toothpick inserted into middle of cake comes out clean (mine only needed to cook for 30 minutes). Check coffeecake at the 30 minute mark, and be sure not to overcook (or coffeecake could be dry!).
- When done, remove pan to a wire rack and let coffeecake cool completely before serving.
13x9 pan=12 servings. If you want larger portions, this recipe will serve 8-10.