LAUSD Coffee Cake (The Original Old-Fashioned Recipe)
This is the coffee cake a generation of Los Angeles kids remember from the lunch line, a recipe the LAUSD has been baking since 1954. It's a tender, lightly spiced cake under a thick cinnamon crumb, and the magic is that it's not too sweet and not too rich, just soft, nostalgic squares cut straight from a 9x13 pan.
Why you'll love this
- Buttermilk and oil keep the crumb genuinely moist and tender, never dry or heavy
- A thick cinnamon-sugar topping bakes into the craggy, crunchy crumb that defines this cake
- One bowl for the topping, one for the batter, and it's in the oven in about 15 minutes
- It's deliberately not too sweet, which is exactly why it tastes like the original cafeteria version
Key ingredients & swaps
- Buttermilk — brings moisture and a gentle tang, and its acidity reacts with the baking soda for lift and a soft crumb; no buttermilk on hand means stirring a tablespoon of lemon juice or vinegar into a cup of milk and resting it 5 minutes
- Vegetable oil — the secret to this cake's lightness, since oil stays liquid at room temperature and keeps the crumb moist longer than butter would; use a neutral oil so it doesn't add flavor
- Baking soda — the leavener, activated by the acidic buttermilk; measure it level, as too much leaves a soapy, metallic aftertaste
- Cinnamon — the signature warm spice, used in both the batter and the crumb topping; a pinch of nutmeg alongside it nudges it closer to the original school recipe
- The crumb topping (brown and white sugar, flour, cinnamon, melted butter) — the heart of the cake; pour the melted butter over the dry mix and stir just until clumpy so it bakes into craggy crumbs rather than a flat, sandy layer
- All-purpose flour — the structure; spoon it into the cup and level it off rather than scooping, since packed flour is the fast track to a dry, dense cake
How to make it (step by step)
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1Prep pan and oven
Heat the oven to 350F and grease a 9x13 pan or line it with parchment. A light-colored metal pan bakes the most evenly and gives you tidy squares.
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2Make the crumb topping
Stir together the brown sugar, granulated sugar, flour and cinnamon, then pour the melted butter over and mix just until it forms moist, clumpy crumbs. Stop while it's still craggy; over-stirring turns it into a paste.
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3Whisk the dry ingredients
In a large bowl, whisk the flour, sugar, salt, baking soda and cinnamon until evenly combined so there are no streaks of leavener or spice in the finished cake.
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4
Combine the wet ingredients
In another bowl, whisk the buttermilk, eggs, oil and vanilla until smooth and uniform. Having these blended first means you can fold them in fast without overworking the batter.
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5
Mix until just combined
Pour the wet into the dry and stir only until no dry flour remains; the batter should look a little lumpy. Overmixing develops gluten and gives you a tough, dense cake instead of a tender one.
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6
Top and bake
Spread the batter evenly in the pan and scatter the crumb topping over the whole surface. Bake 25-30 minutes, until the top is set and a toothpick in the center comes out clean or with a few moist crumbs.
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7
Cool and cut
Let the cake cool in the pan about 10 minutes so it firms up enough to hold its shape, then cut into squares and serve warm.
Pro tips
- Measure flour by spooning it into the cup and leveling it off; scooping packs in extra flour and is the number-one cause of a dry coffee cake.
- Stir the batter just until the flour disappears, lumps and all; the more you mix, the tougher and denser it bakes.
- Add a pinch of nutmeg with the cinnamon to get closer to the original LAUSD flavor, which leans on more than cinnamon alone.
- Check at 25 minutes; a toothpick with a few moist crumbs means it's done, while waiting for it to come out bone-dry can overbake it.
Variations
- Add-ins: fold a cup of fresh or frozen blueberries or diced apple into the batter before topping.
- Nutty crumb: stir chopped pecans or walnuts into the crumb topping for extra crunch.
- Glazed: drizzle a simple powdered-sugar-and-milk glaze over the cooled cake for a sweeter, bakery-style finish.
Storage & freezing
Keep covered at room temperature for up to 3 days or refrigerated up to a week; it also freezes well wrapped tightly for up to 3 months, and a few seconds in the microwave brings back that just-baked warmth.
Recipe
LAUSD Coffee Cake (Old-Fashioned Original)
The LAUSD Coffee Cake is a classic recipe beloved by many who grew up attending Los Angeles Unified School District schools. It’s a moist and flavorful cake with a cinnamon-sugar crumb topping, perfect for breakfast or as an afternoon snack. This nostalgic treat brings back fond memories with every bite and is incredibly easy to make at home.
Ingredients
- For the Cake:
- 2 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- For the Topping:
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 2 teaspoons cinnamon
- 1/4 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper.
- Make the crumb topping: In a small bowl, combine brown sugar, granulated sugar, flour, and cinnamon. Pour the melted butter over the mixture and stir until crumbly. Set aside.
- Prepare the cake batter: In a large bowl, whisk together the flour, sugar, salt, baking soda, and cinnamon. In another bowl, mix buttermilk, eggs, vegetable oil, and vanilla extract until smooth. Add the wet ingredients to the dry ingredients and stir until just combined.
- Pour the batter into the prepared baking pan and spread it evenly.
- Add the crumb topping: Sprinkle the crumb mixture evenly over the top of the batter.
- Bake the cake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool for 10 minutes in the pan before slicing and serving.
Tips & notes
- Overmixing the batter: Overmixing can make the cake dense and tough. Stir just until the ingredients are combined.
Using too much flour: Ensure you measure the flour correctly by spooning it into the measuring cup and leveling it off to avoid a dry cake.
Skipping the crumb topping: The crumb topping is what makes this cake stand out, so don't forget this important step!
Watch how to make it
Nutrition · per serving (estimate)
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Frequently asked questions
Why does the LAUSD recipe use oil instead of butter?
Oil is what gives this cake its signature light, moist texture. Because oil stays liquid at room temperature, the crumb stays tender and soft for days, whereas butter firms up and can make a cake feel heavier and drier once cooled.
What can I use if I don't have buttermilk?
Make a quick substitute by stirring 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and letting it sit for about 5 minutes until slightly curdled. The acidity is what reacts with the baking soda, so this stand-in works well.
Why is my coffee cake dry or dense?
The two usual culprits are too much flour and overmixing. Spoon and level your flour instead of scooping, and stir the batter only until the dry streaks disappear, since overworking it builds gluten and toughens the crumb.
Can I make this in a different pan size?
Yes, but adjust the bake time. The batter is sized for a 9x13 pan; a deeper 9-inch square or 8x8 will need longer in the oven, so rely on the toothpick test rather than the clock.
How do I get a thick, crunchy crumb topping?
Pour the melted butter over the sugar-flour-cinnamon mix and stir only until it forms moist, pea-sized clumps. Scatter those clumps over the batter without pressing them in; over-stirring makes a paste that bakes flat instead of craggy.
Does this coffee cake actually have coffee in it?
No. Like most coffee cakes, it contains no coffee; the name simply means it's a cinnamon crumb cake meant to be served alongside a cup of coffee.
Can I make it ahead of time?
Absolutely. It keeps well covered at room temperature for a few days and freezes beautifully, so you can bake it in advance and warm individual squares in the microwave for a few seconds before serving.
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