Sour Cream and Cornbread Cake

 Sour Cream and Cornbread Cake

Cream cheese frosting

Part
 cornbread, part snacking cake—this family classic bakes up plush and fragrant with a

 buttery cinnamon-sugar finish. It’s the kind of simple comfort you’ll want on repeat, and exactly the cozy bake readers love from tinsuf.
Serve warm with a pat of butter or a drizzle of honey.

    Author: tinsuf
    Category: Dessert
    Cuisine: American
    Prep: 10 mins
    Bake: 25–30 mins
    Total: ~40 mins
    Yield: 10–12 slices

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Table of Contents

    Ingredients
        For the Cake
        For the Topping
    Instructions
    Troubleshooting & Tips
    Storage
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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

    Baking ingredients online

For the Topping

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

Instructions


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

Cream cheese frosting
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 mix-ins.

Storage

    Room temperature: Cover and keep up to 2 days.
    Refrigerate: Up to 5 days; warm slices briefly for best texture.
    Freeze: Wrap slices and freeze up to 2 months; thaw at room temperature.

Recipe by tinsuf. For more nostalgic, family-favorite bakes, explore our dessert collection.