Pumpkin And Cornmeal Cake Recipes

PUMPKIN AND CORNMEAL CAKE

Steps:

• Position oven rack in middle of oven, preheat to 350 degrees.
• Butter a 9-inch bundt pan.
• With a mixer and paddle attachment, beat butter, zest and sugar until light and fluffy- about 3 minutes.
• One at a time, add egg and egg yolks, beating well and scraping sides of bowl after each addition.
• Beat in pumpkin and vanilla.
• Sift together flour, baking powder and salt, stir in cornmeal.
• Add dry mixture to pumpkin batter in 3 staqges, stirring gently but thoroughly with rubber spatula after each addition.
• Do not overwork batter.
• In a clean bowl, whip egg whites to soft peaks.
• Gently fold whites into batter with spatula until there are no longer any white streaks.
• Scrape batter into pan, smooth surface.
• Bake until top is springy when lightly touched, the sides should be pulling away from the pan and a wooden skewer inserted in the center of the cake comes out clean- about 40-50 minutes.
• Let cool for 20 minutes and then invert cake onto a rack to cool completely.
• Dust with powdered sugar if you like.
• For Orange Syrup: In a small saucepan over low heat, combine orange juice and sugar, stirring until sugar has dissolved.
• Boil without stirring for 2 minutes.
• Serve each slice with a drizzle of warm syrup accompanied by yougurt or vanilla ice cream.

PUMPKIN CORNMEAL PANCAKES

Steps:

• Combine dry ingredients in a large mixing bowl. Combine pumpkin and eggs. Beat into dry ingredients. Add milk slowly to make a smooth batter. Heat some butter in a frying pan and pour some of the batter in. Swirl the batter around to make an evenly thick pancake. Cook on both sides until nicely browned. Serve hot, heavily dusted with confectioners' sugar.

PUMPKIN CORNMEAL PANCAKES

Steps:

• Whisk flour, cornmeal, brown sugar, baking powder, salt, cinnamon, and cloves together in a large bowl. Beat milk, pumpkin, eggs, 2 tablespoon vegetable oil, and vanilla extract together in another bowl. Add milk mixture to flour mixture and stir until batter is well-combined.
• Heat about 1 tablespoon oil in a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

STEAMED PUMPKIN CORNMEAL PUDDING CAKE

Steps:

• In a bowl, mix flour with cornmeal, baking powder, nutmeg, and salt.
• In another bowl, with a mixer on high speed, beat butter and sugar until well blended.
• Add eggs one at a time, beating well after each addition.
• Beat in pumpkin, rum, lemon peel, and vanilla.
• Stir in flour mixture until well incorporated.
• Scrape batter into a buttered 8-9 cup bundt pan and set in a 12x17 inch baking pan.
• Place on bottom rack of a 350 oven.
• Carefully pour boiling water around bundt pan almost to the level of the pudding.
• Cover entire baking pan tightly with foil.
• Bake until pudding feels firm to the touch and a wooden skewer inserted in center comes out clean, about 1 hour.
• Let cool 10 minutes, then invert over a plate to unmold.
• Serve warm with whipping cream or let cool completely and cover loosely until serving.
• Reheat in a 350 oven until warm, about 10 minutes.

PUMPKIN LAYER CAKE WITH CARAMEL BUTTERCREAM

Steps:

• Heat oven to 350 degrees. Butter three 8-inch cake pans and line the bottoms with parchment paper. Flour the pans and paper.
• Sift the flour, baking powder and baking soda into a large bowl.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, spices and salt. Beat on medium-high until very light and fluffy, about 5 minutes. Stop the mixer occasionally to scrape the bottom and sides of the bowl. Add the eggs one at a time, mixing for about 20 seconds between each egg. Add the vanilla extract and pumpkin purée and mix until well combined, scraping the bottom and sides of the bowl as necessary. The mixture will look curdled.
• Set mixer to low, and add the dry ingredients all at once, stirring until a few spots of flour remain. Remove the bowl from the mixer, and use a rubber spatula to finish folding the dry ingredients into the batter. Scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.
• Divide the batter among the prepared pans (about 3 cups per pan), smooth the tops, and tap the pans on a countertop to release any large air bubbles. Bake the cakes until golden and puffed, and a tester inserted into the center comes out clean, 20 to 25 minutes.
• Cool the cakes in the pans on a rack for 10 minutes, then use the tip of a knife to loosen the edges and carefully invert them onto the rack to cool completely.
• Meanwhile, make the caramel sauce: In a large saucepan over medium-high heat, combine the sugar and 3 tablespoons water. Swirl the pan occasionally until the sugar dissolves, but do not stir. Continue to cook, swirling the pan occasionally to help the mixture brown evenly, until it is deep amber in color. At this point, don't walk away from the pot: The caramel will go from amber to burned in mere moments.
• Remove the pan from the heat, and carefully whisk in butter and heavy cream. The mixture will expand and sputter before turning into a smooth sauce. Add the whiskey and salt. Carefully pour the caramel into a heat-safe container and cool to room temperature. You will have about 1 1/2 cups.
• Make the buttercream: In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pot of simmering water, and whisk continuously until the sugar has dissolved and the mixture is hot to the touch, 5 to 7 minutes.
• Use the whisk attachment of the stand mixer to beat the egg white mixture until stiff, glossy peaks form and the mixture and bowl are cool to the touch, about 10 minutes.
• Switch to the paddle attachment and reduce speed to medium. With the mixer running, add the butter a couple of tablespoons at a time and beat the buttercream until smooth and fluffy. During this step, the buttercream will likely break and look curdled; turn up the speed on the mixer for a few seconds, and it will come back together. Continue until all of the butter is incorporated then add the salt. Slowly add 1/2 cup cooled caramel sauce, and stir until well combined. If the buttercream is extremely soft or runny, put the bowl in the refrigerator for about 10 minutes, then whip until smooth.
• Assemble the cake: If necessary, use a serrated knife to trim the cooled cake layers so they are flat and even. Add a small spoonful of buttercream onto a cardboard cake round or serving plate, and place the first layer of cake, cut side up, on top.
• Spread about 3/4 cup buttercream on top of the cake. Drizzle the buttercream with 1 tablespoon of caramel sauce. Be careful not to drizzle the caramel all of the way to the edge so it doesn't spill out the sides.
• Place the second cake layer on top and repeat with buttercream and caramel. Place the final layer on top, cut side down, and spread the top and sides of the cake with a thin, even layer of buttercream. Refrigerate the cake until the buttercream is firm, about 30 minutes.
• Spread the remaining buttercream in an even layer over the cake. If you'd like to add a caramel drizzle, refrigerate the fully frosted cake until firm then carefully spread about 1/3 cup of room temperature caramel sauce over the top of the cake. Use an offset spatula to gently ease it towards the edges so it drips down the sides. Serve at room temperature. Store leftover cake in the refrigerator, but bring to room temperature before serving. Leftover caramel sauce can be stored in an airtight container in the refrigerator.

PUMPKIN CORN BREAD

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, whisk the eggs, pumpkin, milk and butter. Stir into dry ingredients just until moistened. Transfer to a greased 13x9-in. baking dish., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Serve warm. If desired, serve with pumpkin butter.

PUMPKIN CORNBREAD

Steps:

• Heat the oven to 400 degrees, and place inside a 9-inch cast iron skillet or a 2-quart baking dish.
• Whisk together the pumpkin purée, milk, olive oil, honey and eggs.
• Place the cornmeal in a large bowl, and sift in the flour, baking powder, baking soda and salt.
• Stir the dry ingredients into the wet ingredients and mix together. Do not overwork.
• Remove the baking dish or pan from the oven, and add the butter. When it has melted completely, brush the sides of the pan with a pastry brush; tip the excess melted butter into the batter, and quickly mix it in. Scrape the batter into the hot pan, and return it to the oven. Bake for 35 to 40 minutes until a tester comes out clean. Remove from the oven, and allow to cool in the pan for at least 20 minutes before serving.

PUMPKIN CHEESECAKE PIE WITH CORNMEAL CRUST

Steps:

• For crust:
• Whisk 3 tablespoons ice water and egg yolk in small bowl to blend. Mix all purpose flour, yellow cornmeal, sugar and salt in processor. Add chilled butter. Using on/off turns, process until mixture resembles coarse meal. Drizzle egg yolk mixture over. Using on/off turns, process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball. Flatten dough into disk; wrap disk in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
• Position rack in bottom third of oven and preheat to 350°F. Roll out dough between 2 sheets of waxed paper to 12-inch round. Remove top sheet of waxed paper. Invert dough, paper side up, into 9-inch-diameter glass pie dish. Remove waxed paper from dough. Crimp dough edges decoratively.
• For filling:
• Using electric mixer, beat 6 ounces cream cheese in large bowl until fluffy. Add 1/2 cup sugar and 1/2 cup golden brown sugar and beat until light and fluffy. Beat in eggs and egg yolk 1 at a time. Add remaining ingredients and beat until well blended. Pour filling into prepared crust.
• Bake pie until filling is slightly puffed and just set in center, about 55 minutes. Transfer pie to rack and cool completely. Cover pie and refrigerate until cold, at least 4 hours. (Can be prepared 1 day ahead. Keep pie refrigerated.) Serve pie cold.