This cake mimics the exact flavor of cornbread, but transforms it into an insanely good, salty-sweet dessert. The cake has a delicate and moist crumb and is topped with a deliciously nutty streusel made with freeze-dried corn, so you can bake it all year long. —Posie (Harwood) Brien
one 9" cake
For the cake
(226 grams) unsalted butter, at room temperature
1 1/4 cups
(150 grams) cake flour
crème fraîche (or full-fat Greek yogurt)
For the streusel
In This Recipe
Preheat your oven to oven to 350°F. Grease a 9" round cake pan and line it with parchment.
Cream together butter and sugar until light and fluffy (at least 3 minutes in a stand mixer).
Add the vanilla, egg, and egg yolk, and beat until well-combined.
Add the flour, baking powder, baking soda, salt, and creme fraiche and mix until the batter just comes together.
Pour the batter into the prepared pan.
In a food processor, pulse together all the streusel ingredients until crumbly but not too fine. Spread the streusel evenly over the cake batter.
Bake for 20-30 minutes: Remove from the oven once a tester inserted into the center comes out clean.