This recipe delivers a moist, flavorful coffee cake perfect for school bake sales, family gatherings, or simply a delightful weekend treat. It's designed to meet the likely guidelines of the Los Angeles Unified School District (LAUSD) regarding ingredients and allergens, focusing on common-sense food safety practices. However, always double-check your specific LAUSD guidelines for bake sales or school events before preparing.
Note: This recipe avoids common allergens like nuts, but always clearly label your baked goods to indicate any potential allergens present. Check with the school or event organizers for any specific dietary restrictions.
What Makes This Coffee Cake Recipe LAUSD-Friendly?
This recipe emphasizes:
- Common Ingredients: Uses readily available, easily identifiable ingredients.
- Allergen Awareness: Avoids common allergens like nuts and emphasizes clear labeling.
- Food Safety: Focuses on hygiene and proper baking temperatures to ensure safety.
- Adaptability: Can be easily adjusted to meet specific dietary needs (e.g., reducing sugar).
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Crumble Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup rolled oats (ensure they're nut-free)
- ¼ teaspoon ground cinnamon
- 6 tablespoons (3 ounces) unsalted butter, cold and cut into small pieces
Instructions:
1. Prepare the Batter:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
2. Make the Crumble Topping:
- In a medium bowl, combine flour, brown sugar, oats, and cinnamon.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3. Assemble and Bake:
- Pour the batter into the prepared pan.
- Sprinkle the crumble topping evenly over the batter.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the coffee cake cool in the pan for 10-15 minutes before serving.
Frequently Asked Questions (FAQ)
Can I use a different type of flour?
While all-purpose flour works best in this recipe, you could experiment with a blend that includes whole wheat flour for added nutrition. However, be aware that this might alter the texture slightly. Always ensure the flour is free from any potential allergens.
How can I make this coffee cake vegan?
To make this coffee cake vegan, substitute the eggs with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg) and the butter with a vegan butter substitute. Ensure your buttermilk alternative is also vegan-friendly.
What are some variations I can try?
You can add chocolate chips, raisins, or dried cranberries to the batter for extra flavor and texture. You can also experiment with different spices in the crumble topping, such as nutmeg or cardamom.
How can I store leftover coffee cake?
Store leftover coffee cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
This recipe provides a delicious and safe coffee cake, perfect for any occasion that requires LAUSD-compliant baked goods. Remember to always double-check with your school or event organizers for specific guidelines and dietary requirements before preparing. Enjoy!
