Description
This Georgia Cornbread Cake is a moist, sweet treat combining the classic flavors of cornbread with the richness of pecans and a tender crumb. Perfect for dessert or a comforting snack, this cake is easy to prepare and bakes to a golden perfection, offering a delightful balance of sweetness and nutty texture.
Ingredients
Scale
Dry Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 1½ cups self-rising flour
- 2 cups chopped pecans (chopped very fine)
Wet Ingredients
- 4 large eggs (beaten)
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it reaches the proper temperature for even baking.
- Prepare Baking Pan: Lightly grease and flour a 9×13 inch baking pan, or alternatively, use a non-stick baking spray with flour to prevent sticking and help the cake release easily.
- Mix Wet Ingredients: In a large mixing bowl, combine the granulated sugar, brown sugar, beaten eggs, vanilla extract, and vegetable oil. Stir until all ingredients are thoroughly combined and the mixture is smooth.
- Add Dry Ingredients: Gradually add the self-rising flour and finely chopped pecans to the wet mixture. Stir gently until the batter is smooth and evenly mixed without overmixing.
- Pour and Bake: Pour the prepared batter into the greased baking pan, spreading it evenly. Bake in the preheated oven for 30 to 35 minutes until the edges are golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool slightly before cutting into 12 squares. Serve plain or enhance with toppings such as a scoop of ice cream, a drizzle of caramel sauce, or a dollop of whipped cream for extra indulgence.
Notes
- Ensure pecans are chopped very finely to distribute evenly and create a consistent texture.
- Using self-rising flour simplifies the recipe by incorporating the leavening agent; do not substitute with regular flour without adding baking powder.
- Check for doneness starting at 30 minutes to avoid overbaking, as oven temperatures can vary.
- This cake pairs wonderfully with vanilla ice cream or warm caramel sauce for a decadent dessert.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
