Lausd Coffee Cake Recipe La Times

There’s nothing like a good cup of coffee and a piece of cake to start the day off right. The Los Angeles Times has a great recipe for coffee cake that is perfect for any occasion. This cake is moist and fluffy, with a hint of cinnamon flavor.

It’s easy to make and can be served with or without frosting.

This coffee cake recipe from the LA Times is the perfect way to start your day. The rich, moist cake is packed with flavor and has a crumb topping that will make you want more. The best part is that it’s easy to make and can be made ahead of time.

So, if you’re looking for a delicious breakfast treat, this is it!

Lausd Sour Cream Coffee Cake

Lusd Sour Cream Coffee Cake – What could be better than starting your day with a delicious, moist coffee cake? This recipe for Lausd Sour Cream Coffee Cake is so easy to make and can be enjoyed any time of day! Made with simple ingredients like sour cream, eggs, sugar, and flour, this coffee cake is perfect for breakfast, brunch, or even dessert!

Lausd Coffee Cake Recipe La Times


What is the Lausd Coffee Cake Recipe La Times

L.A. Times Coffee Cake Recipe Ingredients: 1/2 cup (1 stick) unsalted butter, softened, plus more for greasing the pan

1 cup granulated sugar, divided 2 large eggs, divided 1 teaspoon vanilla extract

1 1/2 cups all-purpose flour, divided 3/4 teaspoon baking powder 1/4 teaspoon baking soda

1/2 cup well-shaken buttermilk FILLING: 1 cup packed light brown sugar

2 tablespoons all-purpose flour 1 tablespoon ground cinnamon Pinch of salt

6 tablespoons unsalted butter, melted and cooled slightly 1 cup chopped toasted walnuts or pecans (optional) ICING: (Optional) 1 cup confectioners’ sugar

2 tablespoons milk Preheat oven to 350 degrees F. Grease an 8-by-8 inch baking dish with butter; set aside. Make the filling: Combine brown sugar, flour, cinnamon and salt in a medium bowl; stir in melted butter until mixture is crumbly. Stir in nuts if using. Set aside. Make the cake: Beat butter and 3/4 cup granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Beat in eggs one at a time, then beat in vanilla extract. In another bowl whisk together flour, baking powder and baking soda; add to batter alternately with buttermilk, beginning and ending with flour mixture until just blended. Pour half of batter into prepared pan; sprinkle evenly with filling mixture leaving a ½ -inch border around edge of cake. Top with remaining batter; spread evenly with a rubber spatula or offset knife. Bake cake until top is golden brown and a toothpick inserted into center comes out clean 25 to 30 minutes Transfer pan to wire rack; let cool completely before icing (if desired).

How Do You Make the Lausd Coffee Cake Recipe La Times

Lately, I have been on a bit of a coffee cake kick. I have always loved coffee cake, but for some reason, I have been craving it like crazy! This recipe from the LA Times is one of my favorites.

It is super simple to make and turns out perfectly every time. The best part about this coffee cake is that it is not too sweet. The sour cream in the recipe gives it a nice tanginess that balances out the sweetness from the brown sugar and cinnamon topping.

It is also incredibly moist and fluffy – just how a good coffee cake should be! If you are looking for an easy recipe to satisfy your coffee cake cravings, look no further than this one from the LA Times. You won’t be disappointed!

What Ingredients are in the Lausd Coffee Cake Recipe La Times

Lausd Coffee Cake Recipe La Times Ingredients: 1 cup granulated sugar, divided

1/2 cup butter, softened 2 large eggs 1 teaspoon vanilla extract

2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda

1/2 teaspoon salt 3/4 cup buttermilk or sour milk* (see note) Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×9 inch baking pan. In a medium bowl, cream together 1/2 cup sugar and butter.

Beat in eggs and vanilla until light and fluffy. In another bowl, whisk together flour, baking powder, baking soda, and salt. Add to the butter mixture alternately with the buttermilk or sour milk*, beginning and ending with the flour mixture.

Stir just until combined. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes before serving warm; enjoy!


If you’re in the mood for something sweet and comforting, this Lausd coffee cake recipe from the Los Angeles Times is just the thing. Made with a simple sour cream batter and topped with a brown sugar streusel, this cake is moist, rich, and absolutely delicious. Serve it for breakfast or brunch with a cup of coffee or tea, or enjoy it as an afternoon snack.

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