There’s something about LAUSD Coffee Cake that takes me straight back to the days of noisy cafeterias and that unmistakable sweet, cinnamon smell wafting through the air.
This recipe is a true throwback to the good ol’ days, specifically inspired by the classic coffee cake served in the Los Angeles Unified School District since the 1950s.
For many, it’s a nostalgic bite of school mornings, and it’s been making a serious comeback as people rediscover its simple, comforting charm.
This recipe nails that perfectly soft crumb and crunchy cinnamon-sugar topping, a combo that’s hard to beat when you need a little indulgence with your morning coffee.
Baking this cake has a way of making the whole house smell warm and inviting—don’t be surprised if it’s gone before the day is over.
Why I Love This Recipe?
You get that bakery-style flavor, but with the benefit of portion control (if you can resist eating the whole pan)!
The nostalgia is real—there’s something magical about recreating a recipe that’s been around for decades, especially one tied to so many childhood memories.
It’s an easy go-to when you need something sweet but don’t want to fuss. A few pantry staples, and you’re set!
The cinnamon sugar topping is a game changer—it adds the perfect crunchy contrast to the soft, tender cake underneath.
I’ve swapped the shortening for butter over time, and I swear it makes the cake even richer without losing its classic texture.
Old LAUSD Coffee Cake Recipe
Equipment
- Mixing Bowl
- Measuring cups and spoons
- 9×13 inch cake pan
- Oven
Ingredients
- 2,1/2 cups baker's flour
- 1 cup brown sugar, packed
- 1/2, cup granulated sugar
- 1 tsp salt
- 1 tsp nutmeg
- 3/4 cup salad oil
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1 large egg
- 1 cup buttermilk
Instructions
- Preheat your oven to 350-375°F and grease a 9×13 inch cake pan.
- In a mixing bowl, combine baker's flour, brown sugar, granulated sugar, salt, nutmeg, and salad oil until crumbly.
- Reserve 1/2 cup of the mixture for topping and mix in cinnamon.
- In another bowl, blend together baking soda, baking powder, egg, and buttermilk.
- Gently fold the wet mixture into the dry ingredients until just combined.
- Pour the batter into the greased cake pan.
- Sprinkle the reserved cinnamon crumb topping evenly over the batter.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Nutrition
Try More Such Cake Recipes!
Managing Leftovers!
- Refrigerate: Allow the leftover coffee cake to cool completely, then cover it tightly with plastic wrap or store it in an airtight container. Pop it in the refrigerator where it should stay fresh for up to 3-4 days.
- Freeze: If you want to keep your coffee cake for longer, consider freezing it. Wrap individual slices or the entire cake in plastic wrap and then aluminum foil to prevent freezer burn. It should stay good in the freezer for up to 2-3 months.
- Reheat: When you’re ready to enjoy your leftovers, simply take them out of the refrigerator or freezer and let them come to room temperature. You can reheat individual slices in the microwave for a few seconds or warm the entire cake in the oven at a low temperature until heated through.
- Get Creative: Leftover coffee cake is incredibly versatile. You can enjoy it as is, or get creative by incorporating it into other recipes. Crumble it over yogurt or ice cream, use it as a topping for oatmeal, or even transform it into a bread pudding or trifle.