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
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Ingredients
- 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
Directions
-
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.
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