Are there two more beautiful words together than coffee and cake?
I honestly can’t think of any. I’m pretty much always in the mood for one or the other, or both.
Let’s talk specifically about this coffee cake, which is a mashup of two of my favorite things. First up, cornbread. When I was little, my elementary school had a “Simple Meal” every year a few days before Thanksgiving. It was a time to reflect and be together, and to appreciate our good fortune. The menu was always the same: turkey soup and cornbread. I’m sure it was just basic cornbread from a boxed mix, but it remains in my memory the best I have ever had. I remember slathering the warm squares with butter and stuffing them in my mouth, crumbs falling everywhere.
Oh, and speaking of crumbs, let’s discuss my other favorite thing, which would be the thick layer of cinnamon sugar crumbles on top of coffee cake.
Shall we combine the two?
Most cornbread recipes call for roughly equal parts cornmeal and flour. I lightened up on the cornmeal just a bit, to keep this cake nice and light. Buttermilk adds tang and orange zest imparts a lovely hint of citrus (you could also use lemon zest).
I adapted this crumb topping from the Cook’s Illustrated recipe for New York-Style Crumb Cake. Have you ever made it? It’s a winner, but whoa. Holy butter. I practiced restraint and halved everything. Every bite still has plenty of crumble, but it’s not overload. Just perfect for a refined and dignified breakfast.
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.
Cornbread Coffee Cake
2015-11-20 01:15:19
Serves 8
If you don't have a springform pan, you can bake this in a regular 8-inch round or square pan and just slice and serve it directly from the dish. If you don't have buttermilk, you can substitute plain yogurt or sour cream thinned with a splash of milk. You can also substitute lemon zest for the orange.
For the crumb topping
- 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
For the cake
- 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
Instructions
- 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.
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Laura @MotherWouldKnow says
I love the combination of corn bread and NY-style crumb cake – but halving the crumb topping? No way! I’ll admit it looks gorgeous, but it would be twice as good with twice as much topping.
Lucy Baker says
Thanks Laura! You can totally double up on the crumb topping. It would be great–and so decadent 🙂
Marla Meridith says
Such a great twist on coffee cake!
Kari says
I love cornbread! What a delicious idea!
Kari
http://www.sweetteasweetie.com
Sara @ Life's Little Sweets says
What a new and refreshing take on cornbread! (and crumb cake!)