1 cup unsalted butter, at room temperature
1/2 cup sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1 1/4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup full-fat Greek yogurt
For the streusel:
3/4 cup freeze-dried corn
1/2 cup almond flour
1 tablespoon cake flour
6 tablespoons melted butter
1/4 teaspoon salt
Preheat your oven to oven to 350°F. Grease a 9" round cake pan and line it with parchment. Cream together butter and sugar until light and fluffy (at least 3 minutes in a stand mixer). Add the vanilla, egg, and egg yolk, and beat until well-combined. Add the flour, baking powder, baking soda, salt, and Greek yogurt and mix until the batter just comes together. Pour the batter into the prepared pan. In a food processor, pulse together all the streusel ingredients until crumbly but not too fine. Spread the streusel evenly over the cake batter. Bake for 20-30 minutes: Remove from the oven once a tester inserted into the center comes out clean.