Cornbread Cake with Honey Buttercream

Instructions

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1. 1 Gather ingredients and preheat oven to 350℉.
2. 2 Combine flour, yellow cornmeal, baking powder, and salt in a large mixing bowl. Whisk to combine.
3. 3 In a separate medium bowl, cream together ½ cup of room temperature butter and granulated sugar.
4. 4 To the same bowl with the creamed butter and sugar, add the apple sauce, heavy cream, and ½ Tbsp vanilla extract. Mix on low until combined. (A whisk or a hand mixer will do!)
5. 5 Pour the wet mixture into the dry mixture and combine to create your batter. It will be thick!
6. 6 Butter a 9” cake pan (I used a 9” springform cake pan) and pour the batter in, using a spatula or spoon to evenly distribute the batter. Bake in the oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean. The color of your cake will deepen and the center will no longer be jiggly.***
7. 7 While your cake is in the oven, make the honey buttercream frosting by combining ½ cup of unsalted room temperature butter and powdered sugar. Then add the 1 tsp vanilla extract and honey. Whip with a hand mixer until it’s light and fluffy! Set aside.
8. 8 Let the cake cool completely before removing the springform pan or attempting to flip it or frost it. This could take a while, but it shouldn’t be warm at all before frosting if you want the honey buttercream to stay thick and creamy.
9. 9 Once it’s cool, transfer the cake to a cooling rack and flip it, so the flat side is face up for easier frosting.
10. 10 Frost the cooled cake.
11. 11 Decorate it however you like! I had some cute yellow sprinkles on hand that reminded me of corn kernels, so I went for it!