Strawberry Corn Flake Cake

Make the cornflake topping: Place the cornflakes in a medium mixing bowl and use your hands to break up the granola into slightly smaller pieces (but not so much that the cornflakes become crumbs). Put the butter in a small saucepan and heat over medium-high heat. Once the butter has melted, stir occasionally with a rubber spatula until lightly browned. Add sugar and salt and stir. Allow to cool slightly before pouring the butter mixture over the cornflakes. Mix together with hands or with a spoon – making sure all of the corn flakes are lightly coated in the butter mixture. Put aside.

Make the Cake Batter: Preheat the oven to 350°F. Lightly grease a 9-inch round or 8-inch square cake pan and press a large piece of parchment paper into the pan so the edges of the paper stick up on the sides. You want to leave enough paper to be able to pull the cake out of the pan after baking.

In a medium bowl, combine flour, cornmeal, cornstarch, baking powder, salt, and baking soda. Whisk briefly to combine. Put aside.

Place the butter and sugar in the bowl of a food processor (a large mixing bowl and hand mixer can also be used). Use the mixer attachment and blend on medium-high speed until the mixture is light and fluffy. Scrape the sides of the bowl occasionally as you do this.

Add the eggs one at a time, mixing well between additions.

Add half of the dry ingredients and mix on low speed until well combined. Add all of the buttermilk and mix again on low speed until well combined, followed by the remaining dry ingredients. Be careful not to overmix the batter! When the remaining dry ingredients are just mixed, stop the machine and use a spatula to fold the dough a few times to ensure everything is fully mixed.

Pour the batter into the prepared cake pan. Spread the strawberry halves over the top of the cake, but don’t press them into the batter, let them rest on top. Sprinkle the cornflake mixture evenly over the top, then place the cake on the middle rack of the oven. Bake for 50 to 60 minutes, or until cake is slightly springy and a toothpick inserted in center of cake comes out clean. Let cool completely before dusting with icing sugar and serving. Store leftover cake in an airtight container at room temperature for up to 2 days (the cornflake topping will lose its crispiness over time).