Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy (about 3-4 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the creamed mixture, alternating with milk until well combined. Be careful not to overmix.
- Pour the batter into the prepared baking pan and smooth it out evenly.
Topping Preparation
- In a separate bowl, combine crushed cornflakes, brown sugar, and melted butter. Mix until the cornflakes are well coated.
- Sprinkle the cornflake mixture evenly over the batter in the baking pan.
Baking
- Bake in the preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes before serving.
Notes
Store in an airtight container at room temperature for up to three days or freeze for up to three months. For gluten-free, substitute flour with a gluten-free blend. Avoid overmixing for optimal texture.
