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Hey y’all! I thought I’d share one of my favorite family recipes.
Even though it’s called a “cake”, I would describe it as a buttery brown sugar-pecan brownie. The taste is like a blonde brownie, pecan pie, and a coffee cake collided! It always makes an appearance around the holiday gatherings in my family. As soon as someone who’s never had it hears the name, their first question is, “Does it have cornmeal in it?” No, it does not. It has no resemblance to cornbread whatsoever. Although, I have thought about baking it in a cast iron skillet. I have no idea why it’s called cornbread cake, neither does anyone else. But who cares what ya call it, it’s deeeeeeelicious!
It is soooo easy to make. I guarantee that as soon as you read this recipe, you’ll be checking the pantry to see if you have everything to make it! So I reckon I better stop gabbing and give you the recipe!
2 Cups of flour
1 Cup of brown sugar, packed
1 Cup granulated sugar
1 Cup of oil
1 tsp. of butter flavoring
1 Cup of chopped pecans
The best part of the recipe( other than it’s yummy-ness!) the instructions:
Pre-heat oven to 350 degrees Fahrenheit. Mix together all ingredients in a mixing bowl. (Did you catch that people? A mixing bowl. As in one single bowl! That’s it!) Pour batter into 9 by 13 inch pan coated with non-stick spray. Bake for 45 min. Let cool, cut and eat!
*TIP: I have the best results when I bake this recipe in an aluminum pan. When I use a dark non-stick or glass pan they seem to be not quite as moist.
So there ya go! Now you have an easy go to recipe for your next gathering. Everyone will be asking for your recipe, I promise! Or just to go bake now and eat half of them today, and save half for tomorrow! Goes great with coffee or a big ol’ glass of ice-cold milk. Yum! Also good to sneak one the next morning for breakfast. 😉 If by chance anyone decides to try baking it in a Cast Iron Skillet, let me know how it turns out! Subscribe for more recipes coming soon!