My grandmother cooks this dinner every 3 days, I LOVE THIS RECIPE
This Sour Cream and Cornbread Cake is a delightful fusion of sweet and savory flavors, offering a moist and tender texture with just the right amount of cornmeal for a satisfying bite. Topped with a cinnamon-sugar blend, it brings a comforting sweetness and warmth that makes it perfect for either dessert or breakfast. Easy to make and always a hit, this cake is sure to please any crowd.
Ingredients:
For the Cake:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup sour cream
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
For the Topping:
- ¼ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions:
- Preheat your oven to 375°F (190°C).
- Prepare the pan by greasing and flouring a 9-inch round cake pan.
- Mix the dry ingredients in a large bowl by whisking together flour, cornmeal, sugar, baking powder, and salt.
- Combine the wet ingredients in a separate bowl by whisking together sour cream, melted butter, eggs, and vanilla extract.
- Combine the wet and dry ingredients by pouring the wet mixture into the dry ingredients, then gently folding until just combined.
- Pour the batter into the prepared pan.
- Prepare the topping by mixing melted butter, sugar, and cinnamon in a small bowl.
- Drizzle the topping over the batter evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve once cooled.
This cake is an easy, comforting treat that blends the rich flavor of cornbread with a touch of sweetness—perfect for any occasion!