Are there two more beautiful words together than coffee and cake?
Um, until we break out the whipped cream. Because… it’s the holidays? But really Owen and I ate most of this on a random Tuesday when he was home sick from daycare. Side note: toddlers love it when you let them have cake for breakfast.
This cornbread coffee cake is perfect for breakfast or brunch gatherings. You can make it up to two days in advance and store it well-wrapped on the counter. If you like, top it with whipped cream and a sprinkle of berries or pomegranate seeds, but all it really needs is a hot cup of joe.
- 1/3 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 3/4 cup all-purpose flour
- 1 1/4 cups all-purpose flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon freshly grated orange zest (optional)
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- Confectioners' sugar, for serving
- Preheat the oven to 350ºF. Spray an 8-inch round springform pan with nonstick spray and dust with flour, tapping out the excess.
- To make the topping, combine the light brown sugar, cinnamon, salt, and butter in a small bowl. Add the flour and stir with a fork until the mixture looks like wet sand. Transfer to the refrigerator. (Don't worry! It won't look anything like crumb topping at this point.)
- To make the cake, combine the flour, cornmeal, baking powder, salt, and orange zest (if using) in a medium bowl. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Add the eggs one at a time and beat to combine. Beat in the flour, alternately with the buttermilk, in 3 additions. Spread the batter evenly into the prepared pan.
- Remove the crumb topping from the refrigerator and use a fork to gently scrape it into clumps. With your fingers, crumble the clumps evenly over the surface of the cake. Bake until the cake is just starting to pull away from the sides of the pan and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool completely. Remove the sides of the pan and dust with confectioners' sugar before serving.