Georgia Cornbread Cake is a funny name for this simple, quirky, old-fashioned cake, which is much more like a pecan cake or pecan coffee cake. Contrary to its name, Georgia Cornbread Cake doesn’t contain any cornmeal, and I don’t think it tastes or even looks like cornbread. But what I will say is, this easy cake is absolutely delicious!
My daughter shared this simple cake recipe with me, and I knew you would want it too! I made it a few days ago and watched my family devour it in less than an hour.
Georgia Cornbread Cake, like my recipes for Dr Pepper Cake, Coffee Cake Cookies, and Charleston Chewies, is perfect for an after-school snack for the kids, would go great with a cup of coffee or tea, and would also be a fun and easy dessert to take to a potluck or the beach.
I personally like this easy cake plain, but you could also serve it with a scoop of ice cream, a drizzle of caramel sauce, or even a dollop of whipped cream. But no matter how you serve it, your family will love its simplicity and taste!
Here’s what’s in it:
You will need the following ingredients: granulated and brown sugar, vegetable oil, eggs, pecans, self-rising flour, and vanilla extract.
Here’s how to make it:
Preheat the oven to 350 degrees F.
Lightly grease and flour a 9×13 inch baking pan, or spray with non-stick baking spray with flour.
Add the sugars, eggs, vanilla, and vegetable oil to a large bowl and stir until combined.
Add flour and pecans and stir until the batter is smooth.
Pour the batter into the prepared pan and bake for 30-35 minutes.
Cut into squares and serve plain or with a scoop of ice cream, a drizzle of caramel sauce, or a dollop of whipped cream.
Sharon’s tips:
I used a food processor to chop my pecans and it only took a few seconds. However, you can also just chop them up using a knife.
If you don’t have self-rising flour, simply add ½ teaspoon of salt and 2-¼ teaspoons of baking powder to all-purpose flour and mix well.
The baking time shown is for a metal baking pan. If you are using a glass baking dish, reduce the temperature to 325°F, and let the cake cook for about 10 minutes longer.
The cake is done when a toothpick inserted in the middle comes out clean with just a few crumbs.
Related recipes:
If you are looking for holiday appetizer recipes, you should definitely check out my recipe for how to roast pecans. It is quick and easy to make, and I always have a stash in my freezer for last-minute guests.
If you like simple desserts, you might also like these quick and easy recipes: Cranberry Cake with Hard Sauce, Gingerbread Cake with Cream Cheese Icing, Easy Pineapple Upside Down Cake, Southern Pecan Praline Cake, Easy Carrot Cake with Cream Cheese Icing, and Apple Dapple Cake with Caramel Glaze.
Need more ideas, check out all of my Dessert Recipes here. And, if you like sheet cakes, you should definitely take a look at my roundup of 28 Incredible Sheet Cake Recipes to Make Now.
★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
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Georgia Cornbread Cake Recipe
Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 4 large eggs beaten
- 1 cup vegetable oil
- 1½ cups self-rising flour
- 1 teaspoon vanilla extract
- 2 cups chopped pecans chopped very fine
Instructions
- Preheat the oven to 350 degrees F.
- Lightly grease and flour a 9x13 inch baking pan, or spray with non-stick baking spray with flour.
- Add the sugars, eggs, vanilla, and vegetable oil to a large bowl and stir until combined.
- Add flour and pecans and stir until the batter is smooth.
- Pour the batter into the prepared pan and bake for 30-35 minutes.
- Cut into squares and serve plain or with a scoop of ice cream, a drizzle of caramel sauce, or a dollop of whipped cream.
Patricia Muscio
I use a mixer to combine Ingredients. id that why mine sinks in the middle?
Sharon Rigsby
Hi Patricia, I’m so sorry you had a problem making this cake. My guess is it wasn’t baked long enough; that is the most common cause of a cake sinking in the middle. Cakes like this are rustic and meant to be lightly mixed. But honestly? Overmixing alone usually makes things tough, not dramatically sunken. That’s why I still suspect baking time. A couple of other things that sometimes cause this: Oven running cool, using a smaller pan (batter too thick), pulling it out of the oven right when the timer goes off without checking to see if it’s done, and sometimes cornbread cakes often need a few extra minutes beyond the printed time. Anyway, I hope you try again. This is a fun and tasty cake that I know you will enjoy!
All the best,
Sharon