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
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 eggs, lightly beaten
Directions:
Grease a 9 x 9-inch square pan.
Preheat oven to 375F.
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.
Servings: Serve
Time preparation: 20 min.
Time total: 50 min.