Golden Churro Crunch Cake

Golden Churro Crunch Cake has become a staple dessert in our household, and for good reason! The first time I baked this, the aroma of cinnamon and sweet batter wafted through the house, instantly creating a cozy and inviting atmosphere. My family, usually indifferent to my baking experiments, gathered around the kitchen, noses twitching, eager for a taste. And let me tell you, it did not disappoint. The golden, buttery cake with its irresistible churro-inspired crunch was a total hit. The moist, tender cake base perfectly complements the sweet, cinnamon-sugar topping, creating a delightful textural contrast that’s simply addictive. From the first bite, it was clear this wasn’t just another cake; it was a celebration of flavors and textures, a dessert that brings smiles and requests for seconds every single time. It’s become our go-to for family gatherings, potlucks, and even just a special treat on a regular weeknight. If you’re looking for a cake that’s easy to make, bursting with flavor, and guaranteed to impress, look no further. This Golden Churro Crunch Cake is your answer.

Ingredients

• All-Purpose Flour: The foundation of our cake, providing structure and a tender crumb. Make sure to measure it correctly for the best texture.
• Granulated Sugar: Adds sweetness to the cake and topping, balancing the warm spice of cinnamon.
• Baking Powder: Our leavening agent, ensuring the cake rises beautifully and becomes light and airy.
• Salt: Enhances the flavors of all the other ingredients, preventing the cake from tasting flat.
• Unsalted Butter: Provides richness, moisture, and flavor to the cake and the crunchy topping. Using unsalted allows you to control the salt level.
• Eggs: Bind the ingredients together, add richness, and contribute to the cake’s structure. Use large eggs at room temperature for optimal mixing.
• Milk: Adds moisture to the cake batter, creating a tender and moist crumb. Whole milk is recommended for the best flavor, but you can use 2% or even non-dairy alternatives.
• Vanilla Extract: Enhances the overall flavor profile, adding a touch of warmth and sweetness. Pure vanilla extract is preferred for the best taste.
• Ground Cinnamon: The star spice, bringing that classic churro flavor to both the cake and the topping. Use fresh cinnamon for a more potent and aromatic experience.
• Cinnamon Chips (Optional): For an extra burst of cinnamon flavor and a delightful texture in the crunchy topping. These are optional but highly recommended for churro enthusiasts.
• Corn Flakes Cereal: The secret ingredient for the “crunch” in our churro topping. It provides a crispy, golden texture that mimics the fried churro experience.
• Powdered Sugar: For dusting the finished cake, adding a final touch of sweetness and visual appeal.

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This ensures the cake doesn’t stick and releases easily after baking. You can also line the bottom of the pan with parchment paper, leaving an overhang to lift the cake out easily.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Whisking ensures the baking powder and salt are evenly distributed throughout the flour, leading to consistent rising and flavor.
3. Incorporate Wet Ingredients: In a separate bowl, melt the unsalted butter. Let it cool slightly before whisking in the eggs, milk, and vanilla extract. Make sure the butter isn’t too hot, as it could cook the eggs. Whisk until the wet ingredients are well combined and smooth.
4. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Using an electric mixer or a whisk, mix until just combined. Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until no large streaks of flour remain, but it’s okay if there are a few small lumps.
5. Pour into Pan and Bake: Pour the cake batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary slightly depending on your oven, so start checking for doneness around 30 minutes.
6. Prepare the Churro Crunch Topping: While the cake is baking, prepare the churro crunch topping. In a medium bowl, melt the remaining unsalted butter. Stir in the granulated sugar and ground cinnamon until well combined. Add the corn flakes cereal and cinnamon chips (if using). Gently toss everything together until the cereal and cinnamon chips are evenly coated in the cinnamon-sugar butter mixture. Be careful not to crush the corn flakes too much.
7. Add Topping and Broil (Optional): Once the cake is baked, remove it from the oven. If you prefer a softer topping, you can sprinkle the churro crunch topping evenly over the hot cake immediately after removing it from the oven. For a crispier, golden-brown topping, you can broil it briefly. Turn your oven broiler to low. Sprinkle the churro crunch topping evenly over the hot cake. Place the cake under the broiler for 1-2 minutes, watching very carefully to prevent burning. The topping should become golden brown and crispy. Remove from the broiler immediately.
8. Cool and Dust: Let the Golden Churro Crunch Cake cool completely in the pan before cutting and serving. Once cooled, dust generously with powdered sugar. This adds a final touch of sweetness and elegance to the cake.
9. Serve and Enjoy: Cut the cake into squares and serve. This Golden Churro Crunch Cake is delicious served warm or at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.

Nutrition Facts

(Per Serving, approximate, values may vary based on specific ingredients and serving size)

• Servings: 12
• Calories: 350 kcal
• Fat: 18g
• Saturated Fat: 10g

Note: Nutritional information is an estimate and should be considered a general guideline. For precise nutritional values, calculate based on the specific brands and measurements of ingredients used.

Preparation Time

• Prep Time: 25 minutes
• Cook Time: 30-35 minutes
• Total Time: Approximately 1 hour

How to Serve

This Golden Churro Crunch Cake is incredibly versatile and can be served in various delicious ways:

• Classic Style: Serve it as is, dusted generously with powdered sugar. The simple elegance allows the churro flavors to shine.
• Warm with Ice Cream: A scoop of vanilla ice cream melting over a warm slice of churro cake is a heavenly combination. The contrast of warm cake and cold ice cream is irresistible.
• Whipped Cream Delight: Top each slice with a dollop of freshly whipped cream. The light and airy cream complements the rich cake and crunchy topping.
• Caramel Drizzle: Drizzle warm caramel sauce over the cake for an extra layer of sweetness and richness. The caramel pairs beautifully with the cinnamon and sugar flavors.
• Chocolate Sauce Indulgence: For chocolate lovers, a drizzle of chocolate sauce adds a decadent touch. The combination of chocolate and cinnamon is always a winner.
• Fresh Fruit Accompaniment: Serve with fresh berries like strawberries, raspberries, or blueberries. The tartness of the fruit balances the sweetness of the cake.
• Cinnamon Ice Cream Pairing: Enhance the churro flavor by serving with cinnamon ice cream. This intensifies the cinnamon experience for true churro aficionados.
• Coffee or Tea Time Treat: Enjoy a slice of Golden Churro Crunch Cake with a cup of hot coffee or tea. It’s the perfect afternoon or evening indulgence.
• Party Dessert: Cut into smaller squares or rectangles for easy serving at parties and gatherings. It’s always a crowd-pleaser.
• Make-Ahead Dessert: Bake the cake ahead of time and assemble the topping just before serving or broiling. This makes it convenient for entertaining.

Additional Tips

1. Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature before starting. Room temperature ingredients emulsify better, resulting in a smoother batter and a more tender cake.
2. Don’t Overmix: Overmixing the cake batter can develop the gluten in the flour, leading to a tough cake. Mix until just combined, and stop as soon as the dry ingredients are incorporated. A few small lumps are okay.
3. Measure Flour Accurately: Incorrectly measured flour is a common baking mistake. Spoon the flour into your measuring cup and level it off with a straight edge. Avoid scooping directly from the bag, as this can pack the flour and lead to using too much.
4. Customize the Crunch: Get creative with the churro crunch topping! Add chopped nuts like pecans or walnuts for extra texture and flavor. You can also use other crispy cereals like Rice Krispies or Cheerios if you don’t have corn flakes.
5. Spice it Up: Adjust the amount of cinnamon to your preference. If you love cinnamon, feel free to add a little extra to both the cake batter and the topping. You can also add a pinch of nutmeg or cardamom for a warmer spice profile.
6. Make it Gluten-Free (with adjustments): To make this cake gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum or another binder to provide structure. Gluten-free baking may require slight adjustments to baking time, so keep an eye on the cake.
7. Storage Tips: Store leftover Golden Churro Crunch Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. If storing in the refrigerator, let it come to room temperature before serving for the best texture. The churro crunch topping is best when freshly made, but it will still be enjoyable even after storage.

FAQ

Q1: Can I make this cake ahead of time?
A: Yes, you can bake the cake base a day ahead of time. Store it tightly wrapped at room temperature. Prepare the churro crunch topping separately and store it in an airtight container at room temperature. Assemble the topping and broil (if desired) just before serving for the best crispness.

Q2: Can I use oil instead of butter in the cake batter?
A: While butter contributes to the flavor and texture of the cake, you can substitute it with a neutral oil like vegetable oil or canola oil in a pinch. Use the same amount of oil as butter. However, the cake might have a slightly different flavor and texture compared to using butter.

Q3: Can I make this cake in a different pan size?
A: Yes, you can adapt this recipe for different pan sizes. For a 9×9 inch square pan, reduce the baking time slightly. For a bundt pan, you may need to increase the baking time and ensure the pan is well-greased and floured. Keep an eye on the cake and bake until a skewer inserted into the center comes out clean.

Q4: My churro crunch topping became soggy after I added it to the cake. How can I prevent this?
A: To prevent a soggy topping, ensure the cake is cooled slightly before adding the topping. If you broil the topping, this will help crisp it up and prevent sogginess. Also, avoid adding the topping too far in advance if you want maximum crispness. If you are not broiling, adding the topping right before serving is best for maintaining the crunch.

Q5: Can I make this cake dairy-free?
A: Yes, you can make this cake dairy-free with a few substitutions. Use a dairy-free milk alternative like almond milk, soy milk, or oat milk in place of regular milk. Substitute the unsalted butter with a dairy-free butter alternative or coconut oil. Ensure your cinnamon chips are also dairy-free if using them.

Q6: What if I don’t have cinnamon chips? Can I still make the churro crunch topping?
A: Absolutely! Cinnamon chips are optional, and the churro crunch topping will still be delicious without them. The corn flakes and cinnamon-sugar butter mixture provide the essential churro flavor and crunch. Cinnamon chips just add an extra burst of cinnamon and a slightly different texture. If you don’t have them, simply omit them – the cake will still be fantastic.

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