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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Serving Size: one normal portion
- Calories: 350
- Fat: 18g
- Saturated Fat: 10g