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SCHOOL DISTRICT COFFEE CAKE
Nb persons: 24
Yield:
Preparation time:
Total time:
Source: LA Times
| 4 cups | flour |
| 2 cups | brown sugar, packed |
| 1-1/2 cups | granulated sugar |
| 3/4 teaspoon | salt |
| 2 teaspoons | ground nutmeg |
| 3/4 cup | chopped walnuts, optional |
| 1-1/2 cups | oil |
| 2 teaspoons | ground cinnamon |
| 2 teaspoons | baking soda |
| 1 tablespoon plus 1 teaspoon | baking powder |
| 3 large | eggs |
| 2 cups | buttermilk |
Combine flour, brown sugar, granulated sugar, salt, nutmeg, walnuts and oil in large bowl. Mix until crumbly. Remove 1-1/2 cups of the mixture, stir in the cinnamon and set aside.
Combine the remaining crumb mixture with baking soda, baking powder, eggs and buttermilk. Make sure to blend gently. Don't over-mix.
Pour into 2 greased and floured 13x9-inch baking pans.
Sprinkle evenly with the reserved crumb topping. Bake at 350 degrees for 25 to 30 minutes, or until the cake tests done.
Cool slightly. Cut into squares to serve. Makes 24 servings.
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