My grandmother cooks this dinner every 3 days, I LOVE THIS RECIPE
Sour Cream and Cornbread Cake
This comforting cake blends the heartiness of cornbread with the richness of sour cream, resulting in a soft, moist crumb and a slightly crunchy cinnamon-sugar topping that adds just the right amount of sweetness.
🧾 Ingredients
For the Cake:
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 cup |
| Yellow cornmeal | 1 cup |
| Granulated sugar | 1/2 cup |
| Baking powder | 1 Tbsp |
| Salt | 1/2 tsp |
| Sour cream | 1 cup |
| Unsalted butter, melted | 1/2 cup |
| Eggs | 2 |
| Vanilla extract | 1 tsp |
For the Topping:
| Ingredient | Amount |
|---|---|
| Unsalted butter, melted | 1/4 cup |
| Granulated sugar | 2 Tbsp |
| Ground cinnamon | 1 tsp |
🍰 Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch round cake pan and dust it with flour, or line it with parchment paper.
Step 2: Mix Dry Ingredients
In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Whisk until evenly mixed.
Step 3: Whisk Wet Ingredients
In a separate bowl, stir together the sour cream, melted butter, eggs, and vanilla extract until the mixture is smooth and creamy.
Step 4: Combine Wet and Dry
Gently fold the wet ingredients into the dry ingredients using a spatula. Mix until just incorporated—do not overmix.
Step 5: Fill the Pan
Transfer the batter to your prepared pan and smooth the top with a spatula.
Step 6: Make the Topping
In a small bowl, stir together the melted butter, cinnamon, and sugar.
Step 7: Add the Topping
Drizzle the cinnamon-sugar topping over the batter. Swirl lightly with a spoon or knife for a marbled effect, if desired.
Step 8: Bake
Place the pan in the oven and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Cool and Serve
Let the cake rest in the pan for 10 minutes before transferring to a wire rack. Cool completely, then slice and serve.
