Description
A nostalgic Cornflake Cake featuring a tender, shortbread-like base, a glossy fruit jam center, and a crispy cornflake topping.
Ingredients
Scale
- 3 cups cornflakes (about 90 g)
- 1/2 cup unsalted butter (113 g), melted
- 1 cup granulated sugar (200 g)
- 1 cup all-purpose flour (125 g)
- 1 cup fruit jam (strawberry or raspberry recommended; ≈320 g)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, melt the butter and mix in the sugar, flour, vanilla extract, baking powder, and salt until well combined.
- Spread half of the mixture into the bottom of the prepared baking dish to form a base layer; press gently to compact.
- Spread the layer of fruit jam evenly over the base.
- In another bowl, mix the cornflakes with the remaining butter-flour-sugar mixture.
- Spread the cornflake mixture evenly over the jam layer, covering it completely.
- Bake for approximately 25–30 minutes or until the top is golden brown and crispy.
- Allow to cool completely before cutting into squares and serving.
Notes
This cake is energy-dense; for personalized dietary advice, consult a registered dietitian or relevant resources.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 264
- Sugar: 33g
- Sodium: 120mg
- Fat: 7.8g
- Saturated Fat: 4.7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 1.8g
- Cholesterol: 30mg