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Sure! Here’s an inviting and informative article for your recipe: Cake Made with Sour Cream and Cornbread.
Cake Made with Sour Cream and Cornbread: A Delightfully Moist and Flavorful Treat
If you’re looking for a cake that’s moist, tender, and packed with a subtle depth of flavor, a cake made with sour cream and cornbread might just be your new favorite. This unique dessert combines the comforting texture of cornbread with the richness and tanginess of sour cream, resulting in a cake that’s both rustic and refined.
Perfect for breakfast, brunch, or dessert, this cake offers a slightly crumbly yet soft texture with a delicious balance of sweet and tangy notes. Whether you’re serving it plain, drizzled with honey, or topped with fresh fruit and whipped cream, it’s a guaranteed crowd-pleaser.
Why Use Sour Cream and Cornbread in a Cake?
- Sour cream adds moisture and a subtle tang, making the cake tender and rich without being heavy.
- Cornbread brings a slightly grainy texture and a mild sweetness that pairs beautifully with the sour cream’s creaminess.
- Together, they create a cake that’s uniquely moist with a pleasant crumb, standing out from typical cakes.
Ingredients You’ll Need
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sugar
- 1 cup sour cream
- 2 large eggs
- ½ cup melted butter or vegetable oil
- 1 teaspoon vanilla extract
Optional: add cinnamon, nutmeg, or citrus zest for extra flavor.
How to Make This Cake
- Preheat the oven:
Set your oven to 350°F (175°C). Grease and flour a cake pan or line it with parchment paper. - Mix dry ingredients:
In a bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar. - Combine wet ingredients:
In another bowl, beat eggs with sour cream, melted butter, and vanilla extract until smooth. - Mix together:
Gradually add the dry ingredients into the wet, stirring just until combined. Avoid overmixing to keep the cake tender. - Bake:
Pour batter into the prepared pan. Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. - Cool and serve:
Let the cake cool before slicing. Serve plain, or with honey, fruit, or whipped cream.
