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American

Cornbread Streusel Cake AKA Cornbread Crumble

by:
November 19, 2017
4
2 Ratings
Photo by Posie Harwood
  • Makes one 9" cake
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

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
  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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This Recipe is Featured In:

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5 Reviews

Write a Review
whatever November 26, 2017
Got a sub for almond flour? My sis is allergic.
Posie (. November 26, 2017
Try corn flour (not corn meal), quinoa flour, or oat flour!
whatever February 25, 2019
Belated thanks for this, Posie, a real treat. Used corn flour. For a moment I panicked about the lack of sugar in the streusel and asked a friend to bring some ice cream, but the salty-sweet balance turned out to be perfect. Loved the corniness, and the texture was great, too, slightly crumbly. Next time I'll double the streusel amount. And someday I'm going to sprinkle your streusel atop NYT Cooking's brown butter cornbread.
Heidi S. November 22, 2017
Could a jam swirl or fruit be added to this?
Posie (. November 22, 2017
Hm, I haven't tried this! If you wanted fruit in it, I'd try adding 1/2 cup of freeze-dried fruit to the streusel. Raspberries would be awesome! The texture of the cake is so delicate, so I wouldn't add fruit to it. It would be great with a fruit compote spooned over the top though.