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Old Fashioned Coffee Cake Recipe- LAUSD COFFEECAKE RECIPE |Cooking With Carolyn

Updated: Jun 14, 2021

Old Fashioned Coffee Cake- Carolyn’s Twist on L.A.U.S.D. Original Recipe

Copyright © 2014 by Cooking With Carolyn

REVISED 12/19/18- The topping for this cake has been revised using cold butter instead of melted butter. Using cold butter will keep the topping from sinking into the batter while baking. The cooking time and temperature has also been changed. Watch this video below.

Ingredients Yield: cut 18

Coffee Cake Topping:

· 1 Cup Chopped Roasted Pecans or Walnuts (optional)

· ½ Cup All Purpose Flour

· 6 Tablespoons Light Brown Sugar, lightly packed

· 6 Tablespoons Granulated Sugar

· 1 Teaspoon Ground Cinnamon

· ¾ Teaspoon Kosher Salt

· 6 Tablespoons Unsalted Butter, COLD and cut into small cubes

Coffee Cake Batter:

· 3 Cups Cake Flour

· 1 Cup Light Brown Sugar, lightly packed

· ½ Cup Granulated Sugar

· 2 Teaspoons Baking Powder

· 1 Teaspoon Baking Soda

· 1 Teaspoon Ground Cinnamon

· 1 Teaspoon Ground Nutmeg, fresh grated or ground

· 1 Teaspoon Kosher Salt

· 1½ Cups Buttermilk (room temperature)

· 3 Large Eggs (room temperature)

· 1¼ Cup Vegetable Oil (room temperature)

· Baking Spray


Preheat oven to 350 degrees

To make the topping:

Preheat a medium sized skillet over medium heat. Add the chopped nuts to the preheated dry pan. Roast the nuts in the pan for about 3 to 4 minutes, shaking them during the process. Do not burn the nuts.

In a medium sized bowl, combine all of the ingredients for the topping EXCEPT the nuts. Using your hands, work the butter in with the dry ingredients until it turns into a crumble. A food processor can also be used by combining the dry ingredients and butter and pulse until it turns into a crumble. Toss in the nuts and mix by hand.

To make the batter:

In a large bowl, sift the flour, sugar, light brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

In another large bowl, combine the buttermilk, eggs, and vegetable oil and whisk well.

Next, pour the wet ingredients into the dry ingredients and whisk just until the batter is well combined. DO NOT OVER MIX.

Spray the inside of a 9 x 13 glass baking dish with baking spray. Pour the batter into the glass dish making sure that the batter is even. Finally, sprinkle the topping over the top being sure that the sides and corners are well covered. Place the dish on the middle rack in the oven. Bake at 350 degrees for 45 to 50 minutes or until a toothpick is inserted and comes out clean.

Once done, allow the coffee cake to cool in the dish for about 5 to 10 minutes. Next, place a cooling rack over the top of the cake. Using pot holders, invert it onto a cooling rack (the cake will be upside down) then use another cooling rack to invert the cake once more so it will be right side up. Continue to cool the cake for another 30 minutes or so. Cut as desired or cut into 18 pieces.

Storage: Store the coffeecake in an airtight cake container. Best if consumed within 2 to 3 days.


15,689 views3 comments


While this is a good recipe, it is not the original 1954 recipe that used non-fat dry milk, vinegar and no buttermilk. This one sounds more delicious... but it's not the one you had in school. The unusual measurements are because the original original recipe called for very large measurements to feed many many kids (I was one of them).


Thank you for posting. I was looking for the original recipe as well. Is their another area on the webpage I should check? Thank you in advance for responding.


Can you substitute the buttermilk for sour cream?

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