My grandmother cooks this dinner every 3 days, I LOVE THIS RECIPE

This delightful Sour Cream and Cornbread Cake is a comforting and flavorful treat. The combination of cornmeal and sour cream creates a moist and tender texture, while the cinnamon-sugar topping adds a touch of sweetness.

Ingredients:

For the Cake:

For the Topping:

Instructions:

1. Preheat the oven: Preheat your oven to 375°F (190°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
3. Combine wet ingredients: In a separate bowl, whisk together the sour cream, melted butter, eggs, and vanilla extract until smooth.
4. Combine wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients and gently fold them together using a spatula until just combined. Be careful not to overmix, as this can result in a dense cake.
5. Pour batter into the pan: Pour the batter into the prepared cake pan and spread it evenly with a spatula.
6. Prepare the topping: In a small bowl, mix together the melted butter, sugar, and cinnamon for the topping.
7. Add the topping: Drizzle the topping mixture over the cake batter, using a spoon to create a swirled pattern.
8. Bake the cake: Place the cake pan in the preheated oven and bake for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve.