This Sour Cream and Cornbread Cake is a perfect balance of sweet and savory, boasting a moist, tender texture with just the right amount of cornmeal for a satisfying bite. A cinnamon-sugar topping adds a cozy warmth, making it a great choice for both dessert and breakfast. Simple to prepare and always a crowd-pleaser, this cake is sure to become a favorite.
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 the oven to 375°F (190°C).
- Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, whisk the sour cream, melted butter, eggs, and vanilla extract.
- Gradually combine the wet ingredients with the dry ingredients, folding gently until just mixed.
- Pour the batter into the prepared cake pan.
- In a small bowl, mix the melted butter, sugar, and cinnamon for the topping.
- Drizzle the topping evenly over the batter.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve once cooled.
This simple and comforting cake blends the rich flavors of cornbread with a hint of sweetness, making it a delightful treat for any occasion!
