• Recipes
• Pastry
• Bread
• Cornbread coffee cake with fresh figs and walnut streusel

This is one of those beautiful things that could be either breakfast or dessert. I developed it with breakfast in mind, maybe something to be shared when family was in town over several pots of coffee. But when I first made it, my kids named it corn-candy cake and called for it after supper. I obliged and put some whipped cream on top. Whenever you choose to eat it, feel good about baking it a day ahead. It keeps beautifully and is just as satisfying at room temperature as it is warm. <br /> <br />Excerpted from Deep Run Roots, Copyright © 2016 by Vivian Howard. Used with permission of <a href="http://f52.co/2cWKAJI">Little, Brown and Company</a>, New York. All rights reserved. Follow<a href="http://f52.co/2cD4z0s"> Vivian Howard</a> on <a href="http://f52.co/2cWLeXX">Twitter</a>, <a href="http://f52.co/2ddTm8m">Facebook</a> and <a href="http://f52.co/2cNieQ6">Instagram</a>.

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