Recipe: L.A. Schools Coffee Crumb Cake (1980's)

L.A. SCHOOLS COFFEE CRUMB CAKE
From Los Angeles Unified School District Food Service.

3 3/4 cups flour
1/2 cup plus 2 tablespoons nonfat dry milk
1 1/4 teaspoons salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
3 1/2 teaspoons baking powder
3/4 teaspoon baking soda
2 tablespoons vinegar
1 1/2 cups water
1 cup plus 2 tablespoons oil
1 1/4 cups brown sugar, packed
1 cup granulated sugar
2 eggs
Crumb Topping (recipe follows)

Combine flour, dry milk, salt, nutmeg, cinnamon, baking powder and soda in large bowl. Set aside.

Combine vinegar and water in measuring cup. Set aside.

Blend together oil, brown sugar and granulated sugar in mixer bowl on low speed 1 minute. Add eggs and continue to blend on low speed 1 minute. While mixer is on low speed, add dry ingredients alternately with water and vinegar to oil-sugar mixture. Scrape down bowl, then blend on medium speed 1 minute longer.

Evenly divide batter between 2 greased 9-inch square pans. Sprinkle 3/4 cup Crumb Topping evenly over batter in each pan.

Bake at 375 degrees F for 45 to 55 minutes in conventional oven or at 325 degrees 35 to 40 minutes in convection oven.

CRUMB TOPPING

3/4 cup plus 3 tablespoons flour
1/4 cup plus 1 tablespoon brown sugar, packed
1/4 cup granulated sugar
Dash salt
1/4 plus 1/8 teaspoon ground cinnamon
1/4 plus 1/8 teaspoon ground nutmeg
1/4 cup oil

Combine flour, sugars, salt, cinnamon and nutmeg in mixer bowl. Blend on low speed 1 minute. Add oil gradually and continue to blend until topping is crumbly.

Makes 9 servings per pan
Source: Los Angeles Times newspaper, November 9, 1989