Description
Looking for the best school-style cake? This LAUSD coffee cake recipe is quick easy and so nostalgic! With a soft cinnamon center and crumbly topping it’s one of the best simple ideas for breakfast dessert or snack. A healthy classic you’ll love baking again and again!
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup brown sugar (for filling)
- 1 tbsp cinnamon (for filling)
- 1/2 cup flour (for topping)
- 1/2 cup brown sugar (for topping)
- 1/4 cup butter, softened (for topping)
- 1 tsp cinnamon (for topping)
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F and grease a 9×13 pan.
- In a bowl, mix flour, sugar, salt, baking powder, and baking soda.
- In another bowl, whisk buttermilk, oil, eggs, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Mix brown sugar and cinnamon for filling.
- Pour half the batter into pan, sprinkle filling, then top with remaining batter.
- Combine topping ingredients into a crumble and sprinkle over batter.
- Bake 30–35 minutes until toothpick comes out clean.
- Cool 15 minutes and dust with powdered sugar if desired.
Notes
- Use sour cream if you’re out of buttermilk.
- Dark brown sugar adds more richness.
- Double the cinnamon layer for extra spice.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 24g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg