Vanilla Crème Fraîche Cakes With Chex Streusel

• FOR STREUSEL:
• 1 cup corn Chex cereal
• 4 tablespoons unsalted butter, softened
• 2 tablespoons raw sugar or brown sugar
• 2 tablespoons granulated sugar
• 1/4 teaspoon flaky sea salt
• FOR CAKE:
• 8 ounces creme fraiche
• 4 eggs
• 1 1/2 cups granulated sugar
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 2 tablespoons vanilla bean paste (or vanilla extract) -- this seems like A LOT and you can use less, but trust me!

1. In a large bowl, combine all the ingredients for streusel (Chex, butter, sugar, and salt). It's easiest to use your hands here! You want the butter to be thoroughly incorporated, and the cereal should be crushed lightly but not pulverized. I like to leave some larger pieces of cereal both for aesthetics and also texture.
2. Preheat oven to 350u0b0 F.
3. Grease a 12-cup muffin pan (I used a square one!) and line with papers. Beat the creme fraiche and eggs together until pale and creamy.
4. Add the flour, sugar, baking powder, and vanilla bean paste and mix until combined.
5. Divide the batter evenly between the prepared cups and top with the streusel. It seems like a lot of streusel but go for it!
6. Bake for 25-30 minutes, or until streusel is golden. Remove from oven and let cool for 10 minutes.

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Taken from food52.com/recipes/73649-vanilla-creme-fraiche-cakes-with-chex-streusel (may not work)