Tropical Custard Coffee Cake
- Ready In:
- 50mins
- Ingredients:
- 16
- Yields:
-
1 cake
- Serves:
- 9
ingredients
-
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 currants, 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
directions
- 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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Reviews
-
This reminds me very much of Finnish quark pies made around Easter - they are flavoured with lemon and have raisins in them, so despite the Caribbean influences I felt like I was eating something very "familiar". :-) The fresh ginger was a great addition. (I think I'll add some into my Easter quark pie this year, too...! Thanks for the idea!) I did use 4 tbls of orange juice for plumping the currants as 2 tbls didn't cover them. Lovely small cake and quick to make!
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I love the thin cake crust. Sweet, delicious and very much like a shortbread, or a flan crust. Absolutely five thumbs up. I obediently prepared this recipe exactly as Chef instructed, (using Splenda, because of health implications), and it turned out exceptionally well. The flavour of citrus is a refreshingly tasty addition to the custard..... and the coconut..... OH BOY. I do love coconut... The cake baked up well, was easy to cut and remove from its pan. Chef, your cake and a printed copy of the recipe will definitely be included in our annual fund raising Bake Sale. Thank you Chef for sharing your extraordinary talent. Sorry, 5 is the maximum...
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I found the batter to be more like a dough. And I found that the cake required more time in the oven than stated in the recipe. The custard topping is good--but better after the cake sits for quite a while. Eaten warm as suggested it is a little rough tasting--after it has 'cured' a bit, the custard is less acetic and the shortbread-like bottom and the custard top blend much better.
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Tweaks
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To me this recipe earned about 3 and a half stars, so I rounded it up to four. I know coffee cakes aren't supposed to be overly sweet, but I really felt this one could have used more sugar. I did use raisins instead of currants but everything else I followed as directed. I thought this was ok, but the kids and DH wouldn't eat more than a small piece. Good luck in the contest :)
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