Instructions
1. Preheat and Prepare
Preheat your oven to 375°F (190°C).
Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.
2. Mix Dry Ingredients
In a large bowl, whisk together flour, cornmeal, 1/2 cup sugar, baking powder, and salt until well combined.
3. Combine Wet Ingredients
In a separate bowl, whisk together sour cream, melted butter, eggs, and vanilla extract until smooth.
4. Incorporate Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined. Avoid overmixing to keep the cake light and tender.
5. Pour Batter into Pan
Spread the batter evenly into the prepared cake pan using a spatula.
6. Prepare the Topping
In a small bowl, mix melted butter, 2 Tbsp sugar, and cinnamon until fully combined.
7. Add the Topping
Drizzle the topping evenly over the batter. You can swirl it gently with a knife or spatula for a decorative effect.
8. Bake
Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean. The top should be lightly golden and fragrant.
9. Cool and Serve
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve as a delightful dessert, snack, or afternoon treat.
Chef’s Tips
- Cornmeal Choice: Use fine yellow cornmeal for a tender texture, or medium for a slightly rustic bite.
- Flavor Boost: Add a teaspoon of lemon zest to the batter for a subtle brightness.
- Serving Suggestion: Serve warm with a dollop of whipped cream or a drizzle of honey for extra indulgence.
- Storage: Store in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week.
This Sour Cream and Cornbread Cake is simple, comforting, and perfectly balanced—making it a family favorite that will disappear fast!