Country Cake

This is without a doubt, my new favorite breakfast recipe! Country cake is basically a lighter cornbread with two deliciously sugary streusel layers. Think cornbread coffee cake! Serve this for breakfast with coffee, or even as dessert with a cinnamon-honey butter. I have included a few tips below that will help you get the perfect texture in your cake!



1 1/4 cup of all purpose flour

1/2 cup of yellow cornmeal

2 tsp. of baking powder

1/2 tsp. of salt

1 stick of unsalted butter - softened

1 tsp. of vanilla extract

1 cup of sugar

2 eggs - room temp.

1/2 cup of buttermilk - room temp.


1/3 cup of sugar

1/2 cup of brown sugar + 1/2 cup more for sprinkling

3/4 tsp. of cinnamon

1/8 tsp. of salt

1 stick of melted butter

1 3/4 flour


Preheat oven to 350° - grease or line cake pan with parchment paper


For the streusel, combine all ingredients and mix until combined. Set aside to cool.


Mix flour, cornmeal, baking powder, and salt in a bowl. In a stand mixer (or with a hand mixer), cream butter and sugar together until light and fluffy. Add eggs one at a time, then vanilla.


With mixer on low, incorporate flour mixture and buttermilk alternating 1/4 cup at a time. Mix until just combined - do not over mix.

Pour half of the cornbread batter into the cake pan(it will be thick), then evenly layer half of the streusel on top. Sprinkle with 1/2 cup of brown sugar, then add the other half of batter. Lastly top with remaining streusel and gently pat.

Bake in preheated oven for 40-45 minutes until golden and cooked through.

Serve with cinnamon honey butter for an extra special touch!


Serve warm, or heat it up the next day - if there’s any left! I love sharing my creations with you! Don’t forget to tag us and let us know what you think!




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