Tropical Custard Coffee Cake Recipe #161330
Is there anything more delicious than a good coffee cake served warm with a nice cup of coffee? This recipe will produce a thin cake with a creamy custard topping!
This recipe was created for the RSC #8.
50 min | 20 min prep
SERVES 9 , 1 cake
Ingredients
- 3/4 cup white flour
- 1/4 cup cornmeal, finely ground
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 3 tablespoons butter, melted
Custard ingredients
- 1/2 cup currant, dried
- 2 tablespoons orange juice, freshly squeezed
- 2/3 cup sour cream
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup white sugar
- 1/2 cup coconut, dried
- 1 teaspoon ginger, fresh finely grated
- 2 teaspoons orange zest, freshly grated
- 1 egg, lightly beaten
- Grease a 9 x 9-inch square pan.
- Preheat oven to 375°.
- Put currants into a small bowl, add orange juice, let sit until currants are plump and juicy; set aside. Drain off any excess liquid before adding to custard mixture.
- In a bowl, mix flour, cornmeal, 2 tablespoons of sugar, baking powder and salt until blended.
- Combine milk and melted butter and add to dry ingredients, stir to form a thick batter.
- Spread batter in prepared pan, set aside.
- In a bowl, mix sour cream, lemon juice, 1/4 cup white sugar, egg until well blended.
- Add coconut, drained currants, ginger and orange zest, mix well.
- Pour custard mixture over prepared batter in baking pan.
- Bake 25 to 30 minutes until edges begin to pull away from sides of the pan and centre of custard is set.
- Can be served warm or at room temperature. Enjoy!
- Any remaining coffee cake should be covered and refrigerated.
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5 stars