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!