Celebrate the arrival of fall with this moist corn flour–based coffee cake featuring a crunchy nigella seed streusel.
Cooking spray
1 1/2 cups granulated sugar
1 1/4 cups all-purpose flour (about 5 1/3 ounces)
1/2 cup corn flour (such as Bob’s Red Mill) (about 2 ounces)
1 tablespoon finely ground coffee (preferably Turkish coffee)
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup cold unsalted butter (8 ounces), cut into small cubes
3 large eggs
1 cup sour cream
Unsweetened whipped cream, for serving
1/2 cup plus 1 tablespoon all-purpose flour (about 2 1/2 ounces)
1/4 cup granulated sugar
1 tablespoon nigella seeds
1/8 teaspoon pumpkin pie spice
1/8 teaspoon kosher salt
1/4 cup unsalted butter, melted
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