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... This recipe uses Espe's a sweet cornmeal pie crust and replaces Chestnut cream for the tahini.
—gwen charles
Ingredients
- The crust
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1 1/2 cups
brown rice flour or your flour of choice
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1/4 cup
corn meal
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1/2 cup
brown sugar
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1/4 cup
vanilla sugar or sugar
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1 cup
butter or coconut oil
- The cake
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8 ounces
Chestnut creme
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1/4 cup
local maple syrup
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1/4 cup
local yogurt or sour cream
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1
local egg
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3/4 teaspoon
baking soda
Directions
- The crust
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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.
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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.
- The cake
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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.
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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.
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