Cornbread cake

cornbread cakeCornbread cake? You heard me right.  My aunt sent me a group of family favorite recipes last year and this was one of them.  I could not get past the name.  Well, fast forward to last month… while visiting my aunt she made this cake.  It is now a must in my collection. I have made it twice since I’ve been home.

It is easy to make (which is always a plus).  And it has the perfect balance of sweetness.  It does not need frosting, but it is not overly sweet. It would be perfect for a brunch. 

CORNBREAD CAKE

4 eggs

1 cup brown sugar

1 cup granulated sugar

1 cup vegetable oil

1 teaspoon vanilla

1  1/2 cup self-rising flour

1 cup chopped pecan

Grease and flour a 9×13 baking pan and set aside.

Using an electric mixer, combine eggs and sugar. Add oil and vanilla. Then add flour.  Finally add pecans.

Bake at 350 for about 35 minutes or until a toothpick inserted in the center comes out clean.

TIPS: Best served warm.

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