My grandmother cooks this dinner every 3 days, I LOVE THIS RECIPE – Page 2

Step 1: Prepare to Bake

Preheat your oven to 375°F (190°C).
Grease a 9-inch round cake pan and line the bottom with a circle of parchment paper, then grease the paper for foolproof release.

Step 2: Combine the Dry Ingredients

In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. This ensures the leavening is evenly distributed for a perfect rise.

Step 3: Whisk the Wet Ingredients

In a separate medium bowl, whisk the sour cream, melted butter, eggs, and vanilla extract until the mixture is smooth and completely combined.

Step 4: Bring the Batter Together

Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold until the flour is just incorporated and no dry streaks remain. Be careful not to overmix—a few lumps are okay!

Step 5: Prepare the Swirl Topping

In a small bowl, stir together the 2 tablespoons of sugar and 1 teaspoon of cinnamon. Add the 1/4 cup of melted butter and mix until it forms a loose, sandy paste.

Step 6: Assemble and Swirl

Pour the batter into your prepared pan and smooth the top with the spatula.
Drizzle the cinnamon-sugar butter mixture evenly over the entire surface.
Use a knife or a toothpick to gently swirl the topping into the batter, creating beautiful marbled patterns.

Step 7: Bake to Perfection

Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center of the cake comes out clean.

Step 8: Cool and Serve

Let the cake cool in the pan on a wire rack for at least 15 minutes.
Carefully run a knife around the edge, then invert the cake onto the rack, remove the parchment paper, and flip it right-side-up to cool completely.
Slice and serve at room temperature for the best flavor and texture.

Pan Choice: A 9-inch square baking pan can also be used. The baking time may be slightly less, so start checking at 20 minutes.
Don’t Overmix: The key to a tender cake is mixing the batter until the ingredients are just combined. Overmixing develops gluten and can make the cake tough.
Flavor Variations: Add the zest of one orange to the wet ingredients for a bright, citrusy twist, or fold 1/2 cup of fresh blueberries into the batter at the end.
Serving Suggestion: This cake is wonderful on its own, but it’s truly sublime when served warm with a dollop of whipped cream or a scoop of vanilla ice cream.