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Vanilla Cornmeal Crumb Cake with Candied Cherry Tomatoes

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A rustic-meets-elegant cake with the soft, lightly sweet texture of a vanilla cornmeal base, topped with a rich buttery crumb and served with roasted candied cherry tomatoes for an unforgettable sweet-savory finish.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes (plus 30 minutes for tomatoes)
  • Total Time: Approx. 2 hours
  • Yield: undefined
  • Category: undefined
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

    • For the vanilla cornmeal cake:
    • 1½ cups all-purpose flour
    • 1 cup finely ground cornmeal
    • ¾ cup granulated sugar
    • 3 tsp baking powder
    • ¼ tsp salt
    • 1¼ cups whole milk
    • 2 large eggs
    • 1 tbsp vanilla bean paste
    • 1 tsp vanilla extract
    • ½ cup unsalted butter, melted and cooled

 

    • For the crumb topping:
    • ⅓ cup brown sugar
    • ⅓ cup granulated sugar
    • ¼ tsp ground cinnamon
    • ¼ tsp salt
    • ½ cup unsalted butter, melted
    • 1½ cups all-purpose flour

 

    • For the candied cherry tomatoes:
    • 2 cups cherry tomatoes, quartered
    • 4–6 tbsp granulated sugar

 

  • For serving:
  • Whipped cream (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. Mix cake batter: In a large bowl, whisk flour, cornmeal, sugar, baking powder, and salt. In another bowl, whisk milk, eggs, vanilla bean paste, and vanilla extract. Combine wet with dry ingredients, stir in melted butter, and mix until smooth.
  3. Prepare crumb topping: Mix brown sugar, granulated sugar, cinnamon, salt, and melted butter. Stir in flour until a crumbly mixture forms. Sprinkle over cake batter.
  4. Bake the cake for 40–45 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
  5. Make candied tomatoes: Lower oven to 325°F (165°C). Spread quartered cherry tomatoes on a lined baking sheet and sprinkle with sugar. Roast for 25–30 minutes until glossy and caramelized. Cool completely.
  6. Serve: Top cooled cake slices with candied cherry tomatoes and whipped cream, if desired.

Notes

  • Use finely ground cornmeal for the best texture.
  • The candied tomatoes add an unexpected sweet-savory contrast, but the cake is also excellent without them.
  • Prepare crumb topping ahead and refrigerate until ready to use.

Nutrition

Find it online: https://savorymomskitchen.com/vanilla-cornmeal-crumb-cake-with-candied-cherry-tomatoes/