Sour Cream and Cornbread Cake

 

Ingredients

For the Cake

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup sour cream
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract

For the Topping

• 1/4 cup unsalted butter, melted
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

Instructions

1. Preheat —
   Heat oven to 375°F (190°C). Grease and flour a 9-inch round cake pan or line with parchment.
2. Dry mix —
   Whisk together flour, cornmeal, sugar, baking powder, and salt in a large bowl.
3. Wet mix —
   In another bowl whisk sour cream, melted butter, eggs, and vanilla until smooth.
4. Combine —
   Fold wet ingredients into dry until just combined; do not overmix.
5. Pan —
   Spread batter evenly in the prepared pan.
6. Topping —
   Stir melted butter with sugar and cinnamon; drizzle or swirl over the batter.
7. Bake —
   Bake 25–30 minutes, until a toothpick inserted in the center comes out clean.
8. Cool & serve —
   Cool 10 minutes in pan, then move to a rack to cool further. Slice and serve warm or at room temperature.

Troubleshooting & Tips

• Dry crumb: Measure flour by spoon-and-level. Do not overbake; pull when the tester shows a few moist crumbs.
• Swirl pattern: Use a knife or skewer to gently marble the cinnamon-butter over the surface before baking.
• Add-ins: Stir in 1/2 cup corn kernels or 1/2 cup diced apples for texture; reduce sugar slightly if adding sweet