Cool: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Serve: Cut into squares and serve warm or at room temperature. Drizzle with honey or maple syrup for extra sweetness, if desired.
Tips for the Best Sour Cream Cornbread Cake
Texture: For a denser cake, you can replace some of the all-purpose flour with whole wheat flour.
Sweetness Level: Adjust the sugar according to your taste; you can reduce it for a less sweet cake or add more for a dessert-like treat.
Storage: Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. This cake can also be frozen for up to 3 months.
Nutritional Information (per slice, based on 12 servings):
Calories: 180
Protein: 4g
Carbohydrates: 25g
Fat: 7g
Sugar: 6g
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