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.
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
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Preheat oven to 350 degrees F. Lightly grease an 8-inch square baking dish.
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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.
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Mix yogurt and polenta into the pumpkin mixture. Pour into the prepared baking dish.
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Bake for about 45 minutes until a toothpick inserted in the center comes out clean.
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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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