If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Looking for a special cake to replace your coffee cake? How about this unusual breakfast cake with a sweet cornmeal piecrust? Using the original recipe from Edward Espe Brown's book Tomato Blessings & Radish teachings as a base, I made a special dish for breakfast on New Years day. http://food52.com/recipes/25663-cornmeal-sesame-breakfast-cake This recipe uses Espe's a sweet cornmeal pie crust and replaces Chestnut cream for the tahini.
- 1 1/2 cups brown rice flour or your flour of choice
- 1/4 cup corn meal
- 1/2 cup brown sugar
- 1/4 cup vanilla sugar or sugar
- 1 cup butter or coconut oil
- Preheat oven to 375 degrees. Combine flours & sugars. Cut in butter until tiny lumps. Press half of this mixture ( about 2 cups) into bottom of a ungreased 9 1/2 inch springform cake pan or 9 x 13 inch baking pan. This will form the crust of the cake.
- Notes: The original recipes calls for unbleached white flour but I have made this cake with whole wheat flour, white local spelt four and brown rice flour and it is delicious every time. Using rice flour make a gluten-free cake.
- 8 ounces Chestnut creme
- 1/4 cup local maple syrup
- 1/4 cup local yogurt or sour cream
- 1 local egg
- 3/4 teaspoon baking soda
- Combine the Chestnut butter, syrup, yogurt & egg. Add the remaining flour mixture. Mix in soda. Pour into pan on top of pressed down crust. Bake for 50 - 60 minutes at 375 degrees until center of cake has risen and is bouncy to the touch.
- Notes: For the Chestnut cream I used one can of Clement Faugier Spread Sweetened with Vanilla (Creme de Marrons), Made in France. The original recipe also calls for honey. I have found maple syrup to be a delicious substitution. Since the Chestnut creme is pre-sweetened, you can reduce the amount of maple syrup. Use local organic ingredients when possible.