TROPICAL CUSTARD COFFEE CAKE
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.
Provided by Elly in Canada
Categories Breads
Time 50m
Yield 1 cake, 9 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 226.9, Fat 11.8, SaturatedFat 7.9, Cholesterol 43.1, Sodium 159.6, Carbohydrate 28.2, Fiber 1.9, Sugar 14.5, Protein 3.8
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