Our Office Manager, Marla knows her way around the kitchen! Here is just one tasty delight she will be serving up this Jewish New Year.
LAUSD (Los Angeles Unified School District) Sour Cream Coffee Cake (Straight from the LA Times...)
Many people have the wrong recipe for this delicious classic. The original article was updated a few weeks after it was published with the correct LAUSD version. It has become a family and holiday favorite in our house.
Cook's Note: I usually make a double batch so it is thicker in size OR you can use a smaller baking pan, just check to make sure you are not over or undercooking. The thicker the better!! HAPPY NEW YEAR!!
2 ½ cups flour 1 cup packed brown sugar
1 cup white sugar 1 tsp. salt
1 tsp. nutmeg ¾ cup oil
2 tsp. cinnamon (will use each separately) 1 tsp baking soda
1 egg 1 cup buttermilk
In 1 bowl combine flour, brown sugar, white sugar, salt, nutmeg and oil. Mix together. Remove ½ cup of mixture and put into 2nd bowl
In 2nd bowl, combine 1 tsp cinnamon to the ½ cup mixture you removed from bowl 1. Set aside, this will be the topping.
In 3rd bowl, combine remaining teaspoon cinnamon, baking soda, egg and buttermilk. Blend well. Add to flour mixture in bowl 1. Do not overmix.
Spoon batter into greased 9x13 baking pan. Sprinkle top with reserved topping in bowl 2.
Bake at 375* for 30-40 minutes