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