Georgia Cornbread Cake: A Sweet and Moist Southern Treat 🍰🌽
Experience the rich, buttery goodness of Georgia Cornbread Cake—a deliciously sweet and moist dessert that’s perfect for any occasion. Despite its name, this cake doesn’t contain actual cornbread but has a texture and flavor reminiscent of the classic Southern staple. Packed with toasted pecans and a hint of brown butter, it’s bound to become a family favorite. Let’s bake it together!
🍴 Ingredients
For the Cake
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 1 cup packed light or dark brown sugar
- 1/2 cup canola or vegetable oil
- 2 tsp vanilla extract
- 4 large eggs
- 2 tsp baking powder
- 3/4 tsp salt
- 1 1/2 cups all-purpose flour (about 6 1/2 oz.)
- 2 cups very finely chopped toasted pecans
🥄 Directions
1️⃣ Prepare Oven and Pan
- Preheat oven to 350°F.
- Line a 13 x 9–inch metal baking pan with parchment paper, leaving excess paper to hang over the edges for easy removal.
2️⃣ Brown the Butter
- In a medium saucepan, melt the butter over medium heat.
- Stir occasionally and cook until the butter becomes nutty-fragrant and turns a light brown sugar color, about 3 to 5 minutes.
3️⃣ Mix Wet Ingredients
- Remove the saucepan from heat.
- Whisk in granulated sugar, brown sugar, oil, and vanilla.
- Add eggs, one at a time, whisking until fully blended.
- Stir in baking powder and salt.
4️⃣ Add Dry Ingredients and Nuts
- Fold in the flour with a silicone spatula until the batter is smooth.
- Add the finely chopped toasted pecans and stir until evenly combined.
5️⃣ Bake the Cake
- Pour the batter into the prepared pan, spreading it evenly.
- Bake at 350°F for 28–32 minutes, or until a wooden pick inserted in the center comes out clean.
6️⃣ Cool and Serve
- Let the cake cool in the pan for 10 minutes.
- Use the parchment paper overhang to lift the cake out of the pan and transfer it to a wire rack to cool completely before slicing.
🌟 Pro Tips for Perfect Georgia Cornbread Cake
- Toast the Pecans: Toasting the pecans enhances their flavor. Spread them on a baking sheet and bake at 350°F for about 5–7 minutes.
- Use Fresh Butter: The brown butter adds depth, so ensure your butter is fresh for the best aroma.
- Add a Glaze: For an extra touch, drizzle a vanilla glaze or a sprinkle of powdered sugar on top.
FAQs
1. Can I use walnuts instead of pecans?
Yes! Walnuts are a great substitute, but the flavor will differ slightly.
2. How do I store the cake?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
3. Can I freeze this cake?
Absolutely! Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
Common Mistakes and Solutions
Mistake 1: Overbaking
- Solution: Keep a close eye on the cake during the last few minutes of baking. Remove it as soon as a toothpick comes out clean.
Mistake 2: Soggy Center
- Solution: Ensure your oven is properly preheated and evenly distribute the batter in the pan.
Mistake 3: Dense Cake
- Solution: Avoid overmixing the batter once you add the flour to maintain a light texture.
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