This Sour Cream and Cornbread Cake is a moist, tender dessert that perfectly balances the grainy texture of cornmeal with the richness of sour cream. It’s finished with a buttery, cinnamon-sugar topping that bakes into a delightful, slightly crisp crust.

 

Ingredients

For the Cake:

• All-purpose flour: 1 cup
• Yellow cornmeal: 1 cup
• Granulated sugar: ½ cup
• Baking powder: 1 tablespoon
• Salt: ½ teaspoon
• Sour cream: 1 cup
• Unsalted butter, melted: ½ cup
• Eggs: 2
• Vanilla extract: 1 teaspoon

For the Topping:

• Unsalted butter, melted: ¼ cup
• Granulated sugar: 2 tablespoons
• Ground cinnamon: 1 teaspoon

 

How To Make Sour Cream and Cornbread Cake:

Step 1: Preheat the Oven: Preheat your oven to 375°F (190°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

Step 2: Mix Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, 1/2 cup sugar, baking powder, and salt until well combined.

Step 3: Combine Wet Ingredients: In a separate bowl, whisk together the sour cream, 1/2 cup melted butter, eggs, and vanilla extract until smooth.

Step 4: Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients and gently fold them together using a spatula until just combined. Be careful not to overmix.

Step 5: Pour Batter into the Pan: Pour the batter into the prepared cake pan and spread it evenly with a spatula.

Step 6: Prepare the Topping: In a small bowl, mix together the 1/4 cup melted butter, 2 Tbsp sugar, and cinnamon for the topping.

Step 7: Add the Topping: Drizzle the topping mixture evenly over the cake batter, using a spoon to create a swirled pattern if desired.

Step 8: Bake the Cake: Place the cake pan in the preheated oven and bake for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve.