Creamy Sweet Corn Coffee Cake
Creamy Sweet Corn Coffee Cake
Ingredients
For the Coffee Cake
- 1 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted and cooled
- 1 large egg
- 1/2 cup milk
- 1/2 cup canned creamed corn
For the Crumb Topping
- 1/4 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, cold, cut into small pieces
Instructions
- 1
Preheat your oven to 375°F. Lightly grease and flour an 8x8 inch baking pan.
⏱️ 5 min•🌡️ 375
- 2
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt for the coffee cake. Set aside.
⏱️ 3 min
- 3
In a separate large bowl, whisk together the melted butter, egg, milk, and creamed corn until well combined.
⏱️ 3 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
⏱️ 2 min
- 5
Pour the coffee cake batter into the prepared baking pan and spread evenly.
⏱️ 1 min
- 6
To prepare the crumb topping, combine the all-purpose flour, brown sugar, and ground cinnamon in a small bowl. Add the cold butter pieces and use your fingertips or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form.
⏱️ 5 min
- 7
Evenly sprinkle the crumb topping over the coffee cake batter in the pan.
⏱️ 1 min
- 8
Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The topping should be golden brown.
⏱️ 35 min•🌡️ 375
- 9
Remove the coffee cake from the oven and let it cool in the pan for at least 10 minutes before slicing and serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Sweet Corn Coffee Cake
For the Coffee Cake
- 1 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted and cooled
- 1 large egg
- 1/2 cup milk
- 1/2 cup canned creamed corn
For the Crumb Topping
- 1/4 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, cold, cut into small pieces
Instructions
- 1
Preheat your oven to 375°F. Lightly grease and flour an 8x8 inch baking pan.
⏱️ 5 min•🌡️ 375 - 2
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt for the coffee cake. Set aside.
⏱️ 3 min - 3
In a separate large bowl, whisk together the melted butter, egg, milk, and creamed corn until well combined.
⏱️ 3 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
⏱️ 2 min - 5
Pour the coffee cake batter into the prepared baking pan and spread evenly.
⏱️ 1 min - 6
To prepare the crumb topping, combine the all-purpose flour, brown sugar, and ground cinnamon in a small bowl. Add the cold butter pieces and use your fingertips or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form.
⏱️ 5 min - 7
Evenly sprinkle the crumb topping over the coffee cake batter in the pan.
⏱️ 1 min - 8
Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The topping should be golden brown.
⏱️ 35 min•🌡️ 375 - 9
Remove the coffee cake from the oven and let it cool in the pan for at least 10 minutes before slicing and serving.
⏱️ 10 min