There’s a reason that Angelenos who attended elementary school in LA back in the day get nostalgic about this cake, it’s just the best. We think you’ll love it, too! PS: if you’re in it for the topping, check out the note at the bottom of the recipe.
Recipe from LAUSD, 1954
8-12 S E R V INGS | PREP TIME 15 MIN |COOK TIME: 25 MIN | PREHEAT: 350F
I N G R E D I E N T S
2 1/2 cups bakers flour
1 cup brown sugar, packed
1/2 cup + 1 TBS granulated sugar
1 tsp salt
1 tsp nutmeg
3/4 cup neutral oil
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 large egg
1 cup buttermilk
D I R E C T I O N S
1. Preheat oven to 350F and grease (or line with parchment paper) a 9″ X 13″ pan.
2. Combine the first 6 ingredients (flour, brown sugar, granulated sugar, salt, nutmeg, and oil) in a large bowl, and mix with a fork until crumbly.
3. Reserve 1/2 cup of this flour mixture for the topping in a separate bowl. Then add the cinnamon and set aside.
4. Combine the last 4 ingredients (baking soda, baking powder, egg, and buttermilk) in a separate bowl and mix, being sure to thoroughly break up the egg.
5. Add the flour mixture to the buttermilk mixture, and mix until just combined but not over-mixed.
5. Pour the batter into the prepared baking pan and sprinkle the cinnamon topping evenly over the top.
6. Bake until golden brown, about 25 minutes. A toothpick inserted into the center should come out clean.
Note: if you prefer more topping, combine the following ingredients and add in step 5:
1/4 cups AP flour
1/2 cup brown sugar
4 1/2 Tbs granulated sugar
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
6 TBS neutral oil