This vanilla cornmeal crumb cake is a surprising and delightful bake that sits perfectly between cornbread and classic cake. Tender, lightly sweet, and finished with a thick buttery crumb topping, it becomes truly unforgettable when paired with candied cherry tomatoes that taste more like candy than vegetables.

Why You’ll Love This Recipe

This recipe offers a unique balance of sweet, comforting flavors with a playful twist. The cornmeal gives the cake a hearty, rustic texture while the vanilla keeps it soft and fragrant. The crumb topping is generous and indulgent, adding a bakery-style finish. The candied cherry tomatoes are optional but highly recommended if you enjoy sweet-and-savory contrasts. This cake works beautifully for breakfast, brunch, dessert, or even an afternoon snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the vanilla cornmeal cake
1 1/2 cups all-purpose flour
1 cup finely ground cornmeal
3/4 cup granulated sugar
3 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups whole milk
2 large eggs
1 tablespoon vanilla bean paste
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted and slightly cooled

For the crumb topping
1/3 cup brown sugar
1/3 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1 1/2 cups all-purpose flour

For the candied cherry tomatoes
2 cups cherry tomatoes, quartered
4 to 6 tablespoons granulated sugar, as needed

For serving
Whipped cream, as desired

Directions

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan and set it aside.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.

In a separate bowl, whisk together the milk, eggs, vanilla bean paste, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Add the melted butter and mix until the batter is smooth.

Pour the batter evenly into the prepared pan.

To make the crumb topping, whisk together the brown sugar, granulated sugar, cinnamon, salt, and melted butter until the sugar begins to dissolve. Stir in the flour using a wooden spoon until a thick, crumbly mixture forms. Sprinkle the crumb topping evenly over the batter.

Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool before removing it from the pan.

For the candied cherry tomatoes, reduce the oven temperature to 325°F (165°C). Line a baking sheet with parchment paper and spread the quartered tomatoes evenly on top. Sprinkle the sugar over the tomatoes, coating them well. Roast for 25 to 30 minutes until glossy and syrupy. Let them cool completely.

Serve slices of cake topped with candied cherry tomatoes and whipped cream.

Servings and timing

This recipe yields 6 servings.
Preparation time is approximately 30 minutes.
Baking time is about 45 minutes.
Cooling and tomato candying bring the total time to around 2 hours.

Storage/Reheating

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. The candied cherry tomatoes should be stored separately in an airtight container in the refrigerator. To reheat, warm individual slices gently in the microwave for 10 to 15 seconds. The cake is also delicious served at room temperature.

FAQs

Can I make this cake without the cherry tomatoes?

Yes, the cake is delicious on its own and works perfectly without the candied tomatoes.

What does cornmeal add to the cake?

Cornmeal gives the cake a slightly rustic texture and a mild corn flavor that pairs well with vanilla.

Can I use coarse cornmeal instead of finely ground?

Finely ground cornmeal is recommended for a tender crumb. Coarse cornmeal will make the texture more gritty.

Is this cake very sweet?

The cake is moderately sweet, balanced by the cornmeal and enhanced by the crumb topping.

Can I prepare the crumb topping in advance?

Yes, you can prepare the crumb topping up to one day ahead and store it in the refrigerator.

What type of tomatoes work best?

Cherry tomatoes or grape tomatoes work best due to their natural sweetness.

Can I freeze this cake?

Yes, the cake can be frozen without the toppings for up to 2 months. Thaw at room temperature before serving.

Can I use vanilla extract only?

Yes, you can replace the vanilla bean paste with an additional teaspoon of vanilla extract if needed.

What pan can I use if I don’t have a springform pan?

A standard 9-inch round cake pan can be used, but line it with parchment for easy removal.

Is this cake better for breakfast or dessert?

It works beautifully for both, as well as brunch or an afternoon treat.

Conclusion

Vanilla cornmeal crumb cake with candied cherry tomatoes is a recipe that surprises in the best way possible. Comforting, unique, and versatile, it brings together familiar flavors with an unexpected twist. Whether you serve it simply with whipped cream or go all in with the candied tomatoes, this cake is sure to become a memorable favorite.

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