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This cake mixes the moistness of sour cream cake with the rustic taste of cornbread, making a special dessert that combines sweet and savory flavors. It’s great for people who prefer desserts that are not too sweet or for serving at a brunch where you want a cake that goes well with coffee and savory dishes.

Ingredients For the Cornbread Mixture:
1 cup of corn flour
1 cup of regular flour
1/4 cup of sugar
1 tablespoon of baking powder
1/2 teaspoon of salt
1 cup of buttermilk
1/3 cup of melted butter without salt
1 egg, beaten gently
For the layer with sour cream:
2 cups of sour cream
1/3 cup of sugar
1 egg
1 teaspoon of vanilla flavoring

Guidelines

Heat the oven and get the pans ready.
Heat your oven to 375°F (190°C) before using it. Cover the bottom of a circular cake pan with parchment paper and lightly grease the edges.
Prepare the cornbread mixture.
In a big bowl, combine cornmeal, flour, sugar, baking powder, and salt.
In a different bowl, mix together buttermilk, melted butter, and an egg.

Combine the liquid ingredients with the dry ones until they are just mixed. Pour the mixture into the pan and make sure the top is even.
Make the sour cream mixture:
Mix sour cream, sugar, egg, and vanilla in a bowl until smooth.
Gently spread the sour cream mixture over the cornbread in the pan.
Cook in the oven that has been preheated for 25-30 minutes until the top is firm and the edges are slightly golden.
Let it cool in the pan on a rack.
Serve: After it cools down, cut it into slices and serve. This cake can be eaten warm or at room temperature.
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This Sour Cream and Cornbread Cake is a fun variation of regular sweet cakes. With its smooth and tangy top part and rich, tasty cornbread bottom, it provides a special flavor that will surely satisfy a group seeking something new. Share it at your next event or just savor it as a special indulgence at home.

Enjoy baking and tasting this special cake that combines the best of two worlds!