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Vanilla Crème Fraîche Cakes with Chex Streusel


Author Notes: This streusel (a great use for soon-to-stale cereal) adds an excellent textural element to everything from muffins to cake. It’s fantastic as a partner for th (…more) —Posie Harwood

Makes 12 small cakes

  • 1cup corn Chex cereal
  • 4tablespoons unsalted butter, softened
  • 2tablespoons raw sugar or brown sugar
  • 2tablespoons granulated sugar
  • 1/4teaspoon flaky sea salt
  • 8ounces crème fraîche
  • 4eggs
  • 1 1/2cups granulated sugar
  • 2 1/2cups all-purpose flour
  • 1teaspoon baking powder
  • 2tablespoons 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 350° F.
  3. Grease a 12-cup muffin pan (I used a square one!) and line with papers. Beat the crème fraîche 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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