Cornbread Cake (Olivia'S)
Sweet and nutty cornbread cake with a moist texture and crunchy pecan topping, perfect for dessert or a cozy tea-time treat, appealing to those who enjoy rich baked goods.
Ingredients
Instructions
- Combine in a large bowl the canola oil and white sugar until slightly dissolved.
- Add the eggs and vanilla extract to the mixture and mix well.
- Stir in the self-rising flour until thoroughly blended.
- Fold in the chopped pecans.
- Pour the batter into a greased 9 x 13 inch baking pan.
- Bake at 350°F (175°C) for 40 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For an extra touch of flavor, consider adding a pinch of cinnamon or nutmeg to the batter. If you're out of self-rising flour, you can create a substitute by mixing 1 1/2 cups of all-purpose flour with 2 teaspoons of baking powder and a pinch of salt. This cornbread cake can also be enhanced with the addition of dried fruits or chocolate chips.
Serving Suggestions
This cornbread cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for dessert. For a more savory touch, serve it alongside a hearty chili or barbecue dishes. You can also enjoy it with a cup of coffee as a sweet breakfast treat or snack.
Storage & Reheating
Store leftover cornbread cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds, or place the whole cake in a preheated oven at 350°F for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Cornbread Cake (Olivia'S) contains roughly 591 calories, with 4g protein, 93g carbohydrates, and 18g fat. It is a good source of iron (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I substitute the canola oil with another type of oil?
Yes, you can substitute canola oil with vegetable oil or melted coconut oil. Both alternatives will work well in this recipe, providing the moisture needed for the cake without altering the flavor significantly.
Is it possible to make this recipe gluten-free?
Absolutely! To make this cornbread cake gluten-free, simply replace the self-rising flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum for the best texture. This way, you can still enjoy this delicious treat without gluten.
How can I make this cake sweeter?
If you prefer a sweeter cornbread cake, you can increase the white sugar by an additional 1/4 cup or drizzle some honey or maple syrup over the top after baking. Just be cautious not to add too much, as it can affect the cake's texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).