When it comes to breakfast cereal, it’s hard to beat a classic choice like cornflakes. The subtle sweetness and satisfying crunch has made it a staple in our breakfast routines for generations. I recently got to thinking that the beloved flavor and crunch would be amazing in a cake. With a little trial and error, this Cornflakes Cake recipe came together! With a texture similar to cornbread and a crunchy cereal topping, this cake is sure to become a new fav.
The recipe comes together with mostly pantry staples, and of course, cornflakes. The cereal is crushed and folded into the batter as well as sprinkled on top. It’s baked in a springform pan for easy serving and will be ready with a short 25 minute stint in the oven. Allow the cake to cool for at least 20 minutes before serving and then enjoy a slice with whipped cream, jam, or fresh fruit.
Whether you serve this treat for breakfast, tea time, or dessert is totally up to you. It’s at home on any occasion. With its most and tender crumb and crunchy topping, this Cornflake Cake will be a treat to turn to over and over again. Give the recipe a try for a taste of nostalgia!
Cornflake Cake
Ingredients
- 2/3 cup white sugar
- ½ cup butter, melted
- 2 eggs
- 1/2 cup plain yogurt
- 1/3 cup milk
- 1/2 cup cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 ½ cups cornflakes, crushed
Topping
- ⅔ cup cornflakes
- 1 tablespoon demerara sugar
Preparation
- Preheat oven to 375 degrees F and grease a 9-inch springform pan.
- In a large bowl, beat butter and sugar until light and airy. Add eggs, yogurt, and milk and mix until smooth.
- Add in cornmeal, flour, baking powder, baking soda, and salt and mix until just combined. Gently fold in 1 ½ cups crushed cornflakes.
- Pour batter into the prepared pan and sprinkle remaining cornflakes over the top, then sprinkle with demerara sugar.
- Bake for 23-26 minutes or until an inserted toothpick comes out clean.
- Serve with jam, fresh fruit, or whipped cream.
Recipe adapted from Allrecipes.com