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!