Saturday, August 30, 2008

Yummy yummy coffee cake

Once upon a time, way way back in my Junior High days, I would rush to the cafeteria at break time to grab a piece of deliciously warm, fresh-out-of-the-oven coffee cake before they ran out. My history class was pretty far from the cafeteria, so I'd miss out sometimes... sad days.

In High School, I didn't rush as quickly because I had a boyfriend to exchange mush notes with and then we'd walk to the cafeteria together... they never seemed to run out luckily. For twenty-five cents, I'd get a 4x4 inch square of warm cinnamon-y heaven! I often tried to re-create this dish but was never quite successful... until now!!

*Release the balloons and sound the trumpet fanfare!*

This is my version of the beloved Los Angeles Unified School District coffee cake.

For the topping:
  • 1/4 cup all-purpose flour
  • 3/4 cup packed brown sugar (light or dark as you prefer)
  • 1/4 teaspoon salt
  • 1 cup walnuts or pecans, chopped into small pieces
  • 1/4 cup butter, cut in small pieces
For the cake:
  • 1 1/2 cups cake flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon each of baking soda, baking powder and cinnamon
  • 1/2 cup butter, room temperature
  • 1 cup granulated sugar
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla
  • 1 cup sour cream, room temperature
DirectionsPreheat oven to 350*F (175*C). Grease and flour a 10-inch tube pan; set aside.
  1. For topping, mix together 1/4 cup all-purpose flour, sugar, salt and nuts. Add butter and rub in by hand until mixture is crumbly. Do not over mix. Set aside.
  2. In a small bowl, sift together the cake flour, all-purpose flour, baking soda, baking powder and cinnamon. Set aside.
  3. In a mixing bowl, cream together the butter and sugar until fluffy and light. Add beaten egg and vanilla. Mix well.
  4. Add half of the dry ingredients, mixing just until flour is blended. Blend in all of the sour cream. Add remaining dry ingredients and mix until thoroughly combined.
  5. Spread half of batter into baking pan. Sprinkle half of the topping and then spread the rest of the batter. Lastly, add the remaining topping.
  6. Bake for 40 minutes or until a wooden pick inserted in the center comes out clean. Let cool for ten minutes in the pan.
  7. Flip pan over onto a plate and the cake should plop right out. Flip back onto another plate for pretty presentation.
This is a deliciously moist and crumbly coffee cake that will serve 10.

If you were an LAUSD student, please let me know how you think it compares to the original... but everyone of course, enjoy!