Sour Cream and Cornbread Cake

If you’ve ever wanted a dessert that bridges the gap between comforting Southern cornbread and a decadent, tender cake, this **Sour Cream and Cornbread Cake** is your golden ticket. It’s moist, buttery, and subtly sweet, with the rustic grain of cornmeal adding a unique texture that makes every bite unforgettable. The magic happens when the **cinnamon-sugar topping caramelizes** in the oven, creating a crisp, buttery crust that contrasts perfectly with the soft interior. Whether served warm for brunch, as a snack with coffee, or as a dessert after dinner, this cake is pure, home-baked bliss.

⭐ Why You’ll Love This Sour Cream and Cornbread Cake

• Incredibly **moist texture** thanks to the richness of sour cream.
• Perfect **balance of sweetness** and corn flavor—not too heavy, not too sugary.
• **Easy to make** with simple pantry ingredients.
• **Versatile dessert** that’s equally delicious warm or cold.
• The buttery **cinnamon-sugar topping** adds an irresistible finish that melts in your mouth.

🧈 Ingredients & Their Roles

For the Cake:

• 1 cup **all-purpose flour** – Provides structure and ensures a tender crumb.
• 1 cup **yellow cornmeal** – Adds that classic cornbread texture and nutty flavor.
• 1 teaspoon **baking powder** – Gives the cake lift and airiness.
• ½ teaspoon **baking soda** – Reacts with the sour cream for perfect rise and softness.
• ½ teaspoon **salt** – Balances the sweetness and enhances all the flavors.
• ½ cup (1 stick) **unsalted butter**, softened – Adds moisture, richness, and buttery flavor.
• 1 cup **granulated sugar** – Sweetens the cake while keeping it light.
• 2 large **eggs** – Bind the ingredients and contribute to a fluffy texture.
• 1 cup **sour cream** – The star ingredient; adds tang, moisture, and creaminess.
• 1 teaspoon pure **vanilla extract** – Adds warmth and depth to the overall flavor.

For the Cinnamon-Sugar Topping:

• ¼ cup **granulated sugar** – Sweetens the topping.
• 1 teaspoon **ground cinnamon** – Adds cozy warmth and aroma.
• 2 tablespoons **melted butter** – Helps the topping crisp and caramelize beautifully.

👩‍🍳 Step-by-Step Instructions

1. **Preheat the oven** to $350^{\circ}\text{F}$ ($175^{\circ}\text{C}$). Grease and flour an 8x8-inch baking pan, or line it with parchment paper for easy removal.
2. **Combine the dry ingredients.** In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. Set aside.
3. **Cream the butter and sugar.** In a large bowl, beat butter and sugar with an electric mixer until light and fluffy—about 2–3 minutes. This step creates air pockets for a soft, tender cake.
4. **Add the eggs and vanilla.** Beat in eggs one at a time, then mix in vanilla extract until fully incorporated.
5. **Blend in the sour cream.** Mix in sour cream until the batter is creamy and smooth.
6. **Incorporate the dry ingredients.** Gradually add the dry mixture, stirring **just until combined**. Avoid overmixing to keep the cake light and tender.
7. **Pour and smooth.** Spread the batter evenly into the prepared baking pan.
8. **Prepare the topping.** In a small bowl, mix sugar and cinnamon together. Sprinkle evenly over the top of the batter, then **drizzle with melted butter** for a rich, crisp crust.
9. **Bake to perfection.** Bake for **35–40 minutes**, or until a toothpick inserted in the center comes out clean. The top should be golden brown and slightly crisp.
10. **Cool and serve.** Let the cake cool in the pan for 15 minutes, then slice and serve warm—or at room temperature.

💡 Pro Tips for the Best Results

• Use **full-fat sour cream** for the richest texture and flavor.
• For a slightly lighter version, substitute half of the sour cream with Greek yogurt.
• **Don’t skip the butter drizzle!** It helps the cinnamon sugar bake into a caramelized, slightly crunchy crust.
• If you prefer a softer top, cover the cake loosely with foil during the last 10 minutes of baking.
• This cake keeps beautifully—store it covered at **room temperature for up to 3 days**, or refrigerate for longer freshness.

🍽️ Serving Suggestions

This Sour Cream and Cornbread Cake is versatile and can be enjoyed in many ways:

• Serve warm with a pat of butter or a drizzle of **honey** for a rustic dessert.
• Pair it with fresh berries and **whipped cream** for a summery treat.
• Enjoy it as a sweet breakfast or **brunch side** with coffee or tea.
• Add a scoop of **vanilla ice cream** for an indulgent dessert twist.

✨ Final Thoughts

This Sour Cream and Cornbread Cake is proof that simple ingredients can create extraordinary results. With its buttery crumb, golden crust, and cinnamon-kissed top, it’s the kind of recipe that instantly wins hearts and earns a permanent spot in your collection.

Whether you bake it for Sunday brunch, a cozy evening dessert, or just because you deserve something sweet, this cake delivers every time—easy, delicious, and absolutely irresistible.