Tropical Custard Coffee Cake

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READY IN: 50mins
SERVES: 9
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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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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