The Los Angeles Times Food Section has an online feature: Opening the Vault: 25 Years of our Best Recipes.
I needed to bring a coffeecake for work and spotted one on the 1985 list Top 12 recipes of 1985. It is interesting to see what was popular back in 1985...like Nachos!
Adapted from LA Times website
2 1/4 cups flour
1 cup brown sugar, packed
3/4 cup granulated sugar
1 + 1 teaspoons ground cinnamon (divided)
1/2 teaspoon salt
1/4 teaspoon ground ginger (I use Penzy's ground ginger)
3/4 cup corn oil (I used canola oil)
1 cup sliced almonds (I used sliced almonds from Trader Joe's)
1 teaspoon baking powder
1 teaspoon baking soda
1 egg (I used 1 large egg)
1 cup buttermilk
Mix flour, brown sugar, granulated sugar, 1 teaspoon cinnamon, salt and ginger. Blend in oil until smooth. Remove 3/4 cup mixture and combine with almonds and remaining 1 teaspoon cinnamon. Mix and set aside.
To remaining flour mixture, add baking powder, baking soda, egg and buttermilk. Blend until smooth. Pour into buttered 13x9-inch baking pan. Sprinkle reserved nut mixture evenly over surface of batter. Bake at 350 degrees 35 to 40 minutes. (Mine took 35 minutes to bake). Place pan on wire rack to cool.
This looks so easy. Thanks for sharing!
ReplyDeleteThis looks so good and I love all the little crunchies on top.
ReplyDeleteYou have unearthed a treasure! These look amazing. This is the type of 80's I'd LIKE to see make a comeback!
ReplyDeletei think that in order to include cinnamon in the title, a recipe must contain at least a tablespoon. by that logic, most of my recipes could include the word cinnamon in the title. :)
ReplyDeleteWhat a lovely way to present coffee cake. I'd love to find some square liners like those ones (at least they look square from the photo??)
ReplyDeleteHilary, those are just regular round cupcake holders. I guess when the square cake goes in them, it forms around it making it look square. Cheers, Mary
ReplyDeleteI would love to try this. Nice amount of toppings, just perfect. Happy New Year!
ReplyDeleteI saw this recipe at the LA Times vault too, and was interested to see that this coffeecake had almonds on the top. I feel like most of the coffeecakes I've seen recently don't have nuts on the top. Maybe the 80s need to make a comeback...at least for this recipe! :)
ReplyDeleteThis looks DI-VINE!!!!!!
ReplyDeleteSpotted these little treats on Food Gawker and have bookmarked this page for a day sometime soon...trying to avoid temptations like these until the extra Christmas cookie calories have disappeared!
ReplyDeleteOh, this looks great! I haven't made a coffee cake in some time.
ReplyDelete~ingrid
Dude, I just made nachos last week cause my MIL doesn't know what they are.
ReplyDeleteThis is my kind of cake! Yum!
ReplyDeletedelicious! and thanks for that link to the LAT article. I'm going to try this one too.
ReplyDeleteI love coffeecake and this one looks terrific! It's been far too long since I've made one.
ReplyDeleteI love cafe beaujolais! I've made a coffee cake from one of their cookbooks, it's similar to this but without the almonds. I like that idea very much! Love the way you cut them into squares and served them.
ReplyDeleteHi Mary, this looks like a great coffecake and very simple to make, don´t need to be a wiz in the kitchen. Have been translating my blog the entire weekend, still have a lot more to do, lol. Added some new recipes. Hope my spealing is ok!
ReplyDeletecherrs***kimmy