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.

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🧾 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

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🍰 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.