Cornbread Streusel Cake

By Posie (Harwood) Brien
November 19, 2017
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Author Notes: 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

Makes: one 9" cake

For the cake

  • 1 cup (226 grams) unsalted butter, at room temperature
  • 1/2 cup sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1 1/4 cups (150 grams) cake flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup crème fraîche (or full-fat Greek yogurt)

For the streusel

  • 3/4 cup freeze-dried corn
  • 1/2 cup almond flour
  • 1 tablespoon cake flour
  • 6 tablespoons melted butter
  • 1/4 teaspoon salt
  1. Preheat your oven to oven to 350°F. Grease a 9" round cake pan and line it with parchment.
  2. Cream together butter and sugar until light and fluffy (at least 3 minutes in a stand mixer).
  3. Add the vanilla, egg, and egg yolk, and beat until well-combined.
  4. Add the flour, baking powder, baking soda, salt, and creme fraiche and mix until the batter just comes together.
  5. Pour the batter into the prepared pan.
  6. In a food processor, pulse together all the streusel ingredients until crumbly but not too fine. Spread the streusel evenly over the cake batter.
  7. Bake for 20-30 minutes: Remove from the oven once a tester inserted into the center comes out clean.

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