Name: Pumpkin Polenta Cake Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 9
Cuisine: American
Ingredients: 2 cups canned pumpkin puree; 2 tbsp room temperature butter; 2 lightly beaten eggs; 4 lightly beaten egg whites; ½ cup brown sugar; ½ tsp Baking Soda; 1 tsp salt; 2 tsp ground cinnamon; 1 tsp ground nutmeg; 1 tsp ground cloves; 1 cup low fat plain yogurt; 2 cups or yellow cornmeal polenta

How To Make Pumpkin Polenta Cake

The sweetness of the pumpkin offers a good counterbalance to this polenta cake. This is a versatile bread that pairs well with both sweet and savory dishes.

Preparation: 25 minutes

Cooking: 45 minutes

Total: 1 hour 10 minutes

Serves:

Ingredients

2cupspumpkin puree,canned
2tbspbutter,room temperature
2eggs,lightly beaten
4egg whites,lightly beaten
½cupbrown sugar
½tspbaking soda
1tspsalt
2tspground cinnamon
1tspground nutmeg
1tspground cloves
1cupplain yogurt,low fat
2cupspolenta,or yellow cornmeal

Instructions

Preheat oven to 350 degrees F. Lightly grease an 8-inch square baking dish.
In a blender or food processor, blend the pumpkin, butter, eggs, and egg whites. Mix in the brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves. Blend until smooth, and transfer to a medium bowl.
Mix yogurt and polenta into the pumpkin mixture. Pour into the prepared baking dish.
Bake for about 45 minutes until a toothpick inserted in the center comes out clean.
Cool slightly before slicing, then serve and enjoy!

Nutrition

Calories: 240.56kcal
Fat: 5.26g
Saturated Fat: 2.72g
Trans Fat: 0.11g
Monounsaturated Fat: 1.42g
Polyunsaturated Fat: 0.61g
Carbohydrates: 42.19g
Fiber: 3.38g
Sugar: 11.59g
Protein: 6.59g
Cholesterol: 45.87mg
Sodium: 349.67mg
Calcium: 69.61mg
Potassium: 253.45mg
Iron: 1.47mg
Vitamin A: 471.76µg
Vitamin C: 2.45mg

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