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.
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.
04In a bowl, mix flour, cornmeal, 2 tablespoons of sugar, baking powder and salt until blended.
05Combine milk and melted butter and add to dry ingredients, stir to form a thick batter.
06Spread batter in prepared pan, set aside.
07In a bowl, mix sour cream, lemon juice, 1/4 cup white sugar, egg until well blended.
08Add coconut, drained currants, ginger and orange zest, mix well.
09Pour custard mixture over prepared batter in baking pan.
10Bake 25 to 30 minutes until edges begin to pull away from sides of the pan and centre of custard is set.
11Can be served warm or at room temperature. Enjoy!
12Any remaining coffee cake should be covered and refrigerated.