Strawberry Cornmeal Coffee Cake Wedges


Nutty cornmeal and sweet strawberries combine to make perfect little wedges, ideal for a breakfast on the go.

Strawberry Cornmeal Coffee Cake Wedges
Serves: 8
  • ⅓ cup sliced almonds
  • 3 tablespoons all-purpose flour
  • 3 tablespoons plain yellow cornmeal
  • 3 tablespoons sugar
  • 1 teaspoon lemon zest
  • ¼ teaspoon kosher salt
  • 2 tablespoons unsalted butter, melted
  • ½ cup sugar
  • ¼ cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ½ cup plain yellow cornmeal
  • ¾ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ¼ cup whole buttermilk
  • ¾ cup chopped fresh strawberries
  1. Preheat oven to 350°. Spray an 8-well cast-iron wedge pan with baking spray with flour.
  2. For topping: In a medium bowl, whisk together almonds, flour, cornmeal, sugar, lemon zest, and salt. Stir in melted butter until mixture is crumbly. Press mixture with your fingertips to form clumps as desired.
  3. For cake: In a large bowl, whisk together sugar, melted butter, egg, lemon zest, and vanilla. Whisk in flour, cornmeal, baking powder, and salt until combined. Whisk in buttermilk until combined. Divide batter among wells of prepared pan, smoothing tops. Press strawberries into batter. Sprinkle topping onto berries.
  4. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pan on a wire rack for 15 minutes. Remove wedges from pan. Serve warm.