Iced Corn Coffee Cake
Photo by Mark Weinberg
MAKES
One 8 by 8 inch / 20 by 20 cm pan
TAKES
Prep time: 15 minutes
Cook time: 20 minutes
Total: 35 minutes
✻ ABOUT THIS RECIPE
This sweeter cornbread ratio is delightful all on its own: It's very moist with notes of honey and is delightful for snacking. But paired with a crumbly, buttery streusel and a thick vanilla icing, it heads into coffee cake territory, perfect as a quickbread or snacking cake. You can serve the coffee cake slightly warm, and the icing will be a bit more gooey and glaze-like. Or, you can cool the coffee cake completely, drizzle with icing, and allow it to set until firm and sliceable. Both ways are truly equally delicious. Recipe from my book, Savory Baking.
INGREDIENTS
Streusel Topping
60 g / ½ cup all purpose flour
40 g / ½ cup old fashioned oats
53 g / ¼ cup (packed) light brown sugar
9 g / 1 tablespoon yellow cornmeal
1 pinch fine sea salt
56 g / 4 tablespoons unsalted butter, diced
Sweeter Cornbread
113 g / ½ cup unsalted butter, melted
30 g / 2 tablespoons neutral oil (like canola or vegetable)
71 g / ⅓ cup light brown sugar
63 g / 3 tablespoons honey
56 g / 1 large egg, at room temperature
138 g / 1 cup yellow cornmeal
120 g / 1 cup all purpose flour
6 g / 1 ½ teaspoons baking powder
6 g / 1 teaspoon fine sea salt
230 g / 1 cup buttermilk, at room temperature
Thick Vanilla Icing
113 g / 1 cup powdered sugar
30 g / 2 tablespoons heavy cream, plus more as needed
More Baking Tips This Way:
METHOD
1. Preheat the oven to 400°F / 205°C with the oven rack in the center. Lightly grease an 8 by 8 in / 20 by 20 cm pan with nonstick spray.
2. In a medium bowl, mix the flour, oats, brown sugar, cornmeal, salt, and cinnamon to combine. Add the cold unsalted butter, and use your hands to rub the butter into the mixture until it forms moist crumbs. Set aside.
3. In a medium bowl, whisk the melted butter and oil together to combine. Add the egg and brown sugar (if using), and whisk well to combine.
4. In a medium bowl, whisk the cornmeal, flour, baking powder, and salt until well combined.
5. Add half of this mixture to the bowl with the butter/oil and mix with a silicone spatula to combine. Add half of the buttermilk, mixing with the spatula to incorporate. Repeat this process, adding the remaining flour and buttermilk and mixing just until the ingredients are uniformly combined.
6. Pour the batter into the prepared pan and spread into an even layer. Sprinkle the streusel in an even layer over the batter. Bake for 18-20 minutes, until the edges are golden brown and a toothpick inserted into the center comes out clean, or with a few moist crumbs.
7. Cool at least 30 minutes before slicing to serve warm, or cool completely and serve at room temperature.
8. Just before serving, whisk the icing ingredients to combine. The mixture should be thick, but drizzle-able. Drizzle over the coffee cake.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
