Ingredients
Scale
- 200g unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 cup milk
- 3 cups cornflakes
- 1/4 cup brown sugar
- 2 tbsp honey
Instructions
- Preheat the oven to 180°C (350°F) and grease a 9-inch (23 cm) cake pan. Dust lightly with flour.
- Cream the butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in vanilla extract with the final egg.
- Sift flour and baking powder together. Gradually fold into the butter-egg mixture, alternating with milk. Start and end with the flour mixture.
- Pour batter into the prepared pan, spreading evenly.
- Mix cornflakes, brown sugar, and honey in a small bowl. Coat cornflakes evenly.
- Sprinkle the cornflake mixture over the batter, pressing lightly.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Monitor the topping to prevent over-browning.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- Serve warm or at room temperature. Optionally drizzle with honey or serve with whipped cream.
Notes
Use room-temperature butter and eggs for better mixing.
Gently fold flour to keep cake airy.
Press cornflake topping lightly for even caramelization.
- Prep Time: 15
- Cook Time: 40