Champurrado Corn Cake
A Blending of Traditions
This is a recipe we developed to celebrate the intersection of Sonora Wheat with the traditional corn-based cuisine of Mexico. We were inspired by Champurrado, a very special corn-based drink flavored with cinnamon and cocoa. Champurrado has roots in ancient Aztec and Mayan traditions, and it’s still an important beverage in Mexico today. In our bakery, we make this cake with Sonora Wheat from Ramona Farms, and we love the sweet, almost corn-like flavor and delicate crumb it contributes. But, you can use any type of soft white winter wheat you have available. For the cornmeal, we use heirloom Otto File cornmeal from Wild Hive Farm. Feel free to use corn from the Sonora Desert region if you wish, or use what’s available locally like we do. A yellow or white cornmeal works best in this recipe.
Although coffee is a less common ingredient in Champurrado, we found a hint of coffee to bring everything together nicely in this cake. In our bakery, we use Mount Hagen brand instant coffee because it’s organic and fair trade. The freeze-dried crystals are rather large, so if substituting another brand, either measure by weight or use slightly less than 1 teaspoon.
This cake is only about an inch and a half tall when baked, but we find that height to be perfect because the flavors pack such a punch. It’s great eaten with your fingers as a snacking cake, but it’s even better served after dinner with a big dollop of homemade whipped cream and fresh berries.
