This recipe for Sour Cream and Cornbread Cake is a delightful blend of sweet and savory flavors. The cake is moist and tender, with a hint of cornmeal adding a delightful texture. The cinnamon-sugar topping adds a touch of sweetness and warmth. It’s a perfect dessert or breakfast treat that’s easy to make and always a crowd-pleaser.
Ingredients:
For the Cake:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 cup |
| Yellow cornmeal | 1 cup |
| Granulated sugar | 1/2 cup |
| Baking powder | 1 tablespoon |
| Salt | 1/2 teaspoon |
| Sour cream | 1 cup |
| Unsalted butter, melted | 1/2 cup |
| Large eggs | 2 |
| Vanilla extract | 1 teaspoon |
For the Topping:
| Ingredient | Quantity |
|---|---|
| Unsalted butter, melted | 1/4 cup |
| Granulated sugar | 2 tablespoons |
| Ground cinnamon | 1 teaspoon |
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Pan: Grease and flour a 9-inch round cake pan.
- Mix Dry Ingredients: In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together sour cream, melted butter, eggs, and vanilla extract.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently fold until just combined.
- Pour Batter: Pour the batter into the prepared pan.
- Prepare Topping: In a small bowl, combine melted butter, sugar, and cinnamon.
- Add Topping: Drizzle the topping over the batter.
- Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve: Slice and serve.