Cornbread Streusel Cake Recipe

Cornbread Streusel Cake

Makes one 9″ cake

  • cup (226 grams) unsalted butter, at room temperature
  • 1/2 cup sugar
  • tablespoon vanilla extract
  • egg
  • 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)
  • 3/4 cup freeze-dried corn
  • 1/2 cup almond flour
  • tablespoon cake flour
  • tablespoons melted butter
  • 1/4 teaspoon salt 
  • 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.