Easy Blender Cornmeal Cake with Cinnamon Sugar Crust
This soft and golden cornmeal cake comes together in minutes using just a blender — no mixer needed. With its tender, slightly dense crumb and irresistible warm cinnamon-sugar topping, it's the kind of comforting bake that works equally well for breakfast, afternoon tea, or dessert.
🛒 Ingredients
8 servings
- 1 cup (240 ml) neutral vegetable oil
- 3 large eggs
- 2 cups (320 g) fine yellow cornmeal
- 1 cup (240 ml) whole milk
- 2 cups (400 g) granulated sugar
- 1 tablespoon baking powder
- 3 tablespoons sugar (for topping)
- 2 teaspoons ground cinnamon (for topping)
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Directions
- 1
Preheat your oven to 350°F (180°C). Grease and flour a 9-inch (24 cm) round cake pan and set aside.
- 2
Add the oil, eggs, cornmeal, milk, and sugar to a blender. Blend on medium-high speed for about 2 minutes until you have a smooth, well-combined batter.
- 3
Add the baking powder and pulse just 3 to 4 times to incorporate — avoid over-blending at this stage.
- 4
Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden.
- 5
Mix together the sugar and cinnamon. While the cake is still hot from the oven, sprinkle the cinnamon-sugar mixture generously over the entire surface. Allow to cool for 10 minutes before slicing.
💡 Chef's Tip
Swap whole milk for coconut milk for a richer, more fragrant result. The cinnamon-sugar forms a lovely crisp crust as the cake cools — don't skip this step, it's the best part!
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