This cake is pure bliss.
It may look simple, but it’s truly special. Think of it as cornbread dressed up as cake, with a generous crumb topping that elevates every bite. I convinced my husband Eddie to try it by calling it “cornbread with a crumb topping,” and he loved it — so much that he ate nearly the whole thing in two nights.
Don’t be thrown off by the candied cherry tomatoes. They genuinely taste like candy with just the faintest tomato note. They’re optional, but they pair beautifully with the corn-forward cake and a dollop of whipped cream. If you’re feeling adventurous, you can flavor the whipped cream — a splash of liqueur or vanilla adds a fun touch — but plain whipped cream works perfectly.
The candied tomatoes are also delightful on plain cornbread, or paired with savory dishes like chicken or steak if you enjoy sweet-and-savory combinations. They’re addictive — you can even stuff some inside the cake or bread for a surprise burst of sweetness. If you skip the tomatoes entirely, the cake still stands on its own: a tender yellow cake combined with the texture of fluffy cornbread and scented with vanilla bean. The crumb topping is the showstopper here; it adds texture and caramelized flavor that makes this cake irresistible.
I can never decide if this is dessert, breakfast, or brunch — it works for all three. In fact, I’ve happily eaten it for lunch more than once.
Vanilla Cornmeal Crumb Cake with Candied Cherry Tomatoes
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Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup finely ground cornmeal
- 3/4 cup sugar
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups milk
- 2 large eggs
- 1 tablespoons vanilla bean paste
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted and slightly cooled
- whipped cream for serving
Crumb Topping
- 1/3 cup brown sugar
- 1/3 cup sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 1/2 cup all-purpose flour
Candied Cherry Tomatoes
- 2 pints cherry tomatoes, quartered
- 6 tablespoons sugar
Instructions
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Preheat the oven to 350°F. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt.
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In a smaller bowl, whisk the milk, eggs, vanilla bean paste and vanilla extract. Add the wet ingredients to the dry and stir until just combined, then stir in the melted butter. Spray a 9-inch springform pan with nonstick spray and pour in the batter.
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To make the crumb topping, whisk together brown sugar, sugar, cinnamon, salt and melted butter until the sugar begins to dissolve (about a minute or two). Stir in the flour with a wooden spoon until the mixture becomes crumb-like. Sprinkle the crumb evenly over the batter.
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Bake 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool before serving. Top with candied cherry tomatoes and whipped cream.
Candied Cherry Tomatoes
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Preheat the oven to 325°F.
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Line a baking sheet with parchment and arrange the quartered tomatoes. Sprinkle the sugar over the tomatoes, one tablespoon at a time, making sure each piece is coated. Press them into the sugar so they sit in a bed of it. Roast 25 to 30 minutes, then remove and cool completely.
Notes
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