Cornbread Streusel 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 creme fraiche (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 350u0b0F. 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.

cake, unsalted butter, sugar, vanilla, egg, egg yolk, cake flour, baking powder, baking soda, salt, crueme fraueeche, streusel, corn, almond flour, cake flour, butter, salt

Taken from food52.com/recipes/74315-cornbread-streusel-cake (may not work)