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
1️⃣ Preheat & Prepare the Pan
Preheat your oven to 375°F (190°C).
Grease and flour a 9-inch round cake pan.
2️⃣ Mix Dry Ingredients
In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3️⃣ Mix Wet Ingredients
In a separate bowl, whisk together sour cream, melted butter, eggs, and vanilla extract until smooth.
4️⃣ Combine Wet & Dry Ingredients
Gently fold the wet mixture into the dry ingredients until just combined. Do not overmix.
5️⃣ Pour Batter into Pan
Transfer the batter to the prepared cake pan, spreading evenly.
6️⃣ Prepare the Topping
In a small bowl, mix melted butter, sugar, and cinnamon.
Drizzle the mixture evenly over the cake batter.
7️⃣ Bake & Cool
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.
8️⃣ Slice & Serve
Once cooled, slice and enjoy this delicious cake on its own or with a drizzle of honey or a dollop of whipped cream!
Why You’ll Love This Cake
✔ Moist & Tender – The sour cream keeps it rich and soft.
✔ Perfect Balance of Sweet & Savory – A cornbread base with a hint of sweetness.
✔ Easy to Make – Simple ingredients, quick preparation.
✔ Versatile – Great for breakfast, dessert, or a snack.
Enjoy this warm, comforting treat any time of the day! Let me know if you’d like any variations or serving suggestions. 😊🍰