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Author Notes: This streusel (a great use for soon-to-stale cereal) adds an excellent textural element to everything from muffins to cake. It's fantastic as a partner for this tender yet dense vanilla crème fraîche cake. Two tablespoons of vanilla sounds like A LOT and it is, so feel free to use less, but I love the flavor that the hefty and generous dose adds to the cake batter. —Posie Harwood
Makes 12 small cakes
- FOR STREUSEL:
- 1 cup corn Chex cereal
- 4 tablespoons unsalted butter, softened
- 2 tablespoons raw sugar or brown sugar
- 2 tablespoons granulated sugar
- 1/4 teaspoon flaky sea salt
- FOR CAKE:
- 8 ounces crème fraîche
- 4 eggs
- 1 1/2 cups granulated sugar
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons vanilla bean paste (or vanilla extract) -- this seems like A LOT and you can use less, but trust me!
- In a large bowl, combine all the ingredients for streusel (Chex, butter, sugar, and salt). It's easiest to use your hands here! You want the butter to be thoroughly incorporated, and the cereal should be crushed lightly but not pulverized. I like to leave some larger pieces of cereal both for aesthetics and also texture.
- Preheat oven to 350° F.
- Grease a 12-cup muffin pan (I used a square one!) and line with papers. Beat the crème fraîche and eggs together until pale and creamy.
- Add the flour, sugar, baking powder, and vanilla bean paste and mix until combined.
- Divide the batter evenly between the prepared cups and top with the streusel. It seems like a lot of streusel but go for it!
- Bake for 25-30 minutes, or until streusel is golden. Remove from oven and let cool for 10 minutes.
- This recipe is a Community Pick!