Pumpkin Polenta Cake Recipes

PUMPKIN POLENTA CAKE

Pumpkin Polenta Cake image

Make and share this Pumpkin Polenta Cake recipe from Food.com.

Provided by evelynathens

Categories Dessert

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

2 1/2 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter
1 cup light brown sugar
1 cup granulated sugar
3 large eggs
1 cup canned pumpkin puree
1 cup medium polenta (cornmeal)
1/3 cup milk

Steps:

Adjust rack to lower third of oven; preheat oven to 350 degrees. Grease and flour a 10-inch angel food tube pan. For best results, have all ingredients at room temperature.
Sift together the flour, spices, baking powder, baking soda and salt; set aside. Using an electric mixer, preferably with a paddle attachment, beat the butter at medium speed until creamy and smooth. Add the brown and granulated sugars; beat until light. Add the eggs, 1 at a time, beating well after each addition. Reduce mixer speed to low; add the pumpkin puree and polenta. Add the flour mixture to the pumpkin mixture alternately with the milk, ending with the dry ingredients, and stir just until well blended. Pour the batter into the prepared pan, spreading it evenly.
Bake for 55 to 65 minutes, or until a cake tester comes out free of raw batter. Remove the pan from the oven and place on a wire rack. Let the cake cool in the pan for about 10 minutes. Invert the cake onto the wire rack; remove the cake pan. Let the cake cool completely before slicing.

Nutrition Facts : Calories 518.7, Fat 21.1, SaturatedFat 12.5, Cholesterol 113.4, Sodium 244.3, Carbohydrate 77.7, Fiber 2.6, Sugar 42.3, Protein 6.9

PUMPKIN POLENTA CAKE

Pumpkin Polenta Cake image

This is a CORE recipe: "The grainy texture of polenta and the marriage of flavours of pumpkin and sweet spices create a unique versatile loaf. Can also be made with sweet potato instead of pumpkin. Serve warm or cold with savoury or sweet dishes." You can also make muffins. Check for doneness, 20-30 minutes depending on size (makes about 18 regular sized muffins). I believe these are about 2 points per muffin. If you want Chocolate Pumpkin Muffins/Cake add 5 TBSP of cocoa powder and omit pumpkin pie spices

Provided by Jacquie-O So Good R

Categories Dessert

Time 1h15m

Yield 16 slices, 16 serving(s)

Number Of Ingredients 9

Ingredients

2 cups canned pumpkin puree
2 tablespoons canola oil (or 2 Tablespoons applesauce or just skip it!)
4 eggs
1 cup Splenda granular, adjust to your taste
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice (1 tsp cinnamon, 1/2 t ginger, 1/2 t allspice, 1/4 t nutmeg)
1 cup plain fat-free yogurt or 1 cup fat free sour cream
2 cups cornmeal

Steps:

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. In a blender or food processor, blend pumpkin, oil, and eggs. Mix in the sweetener, baking soda, salt, pumpkin pie spice (optional cocoa powder). Blend until smooth, and transfer to a medium bowl. Mix yogurt (milk) and polenta into the pumpkin mixture. Pour into the prepared baking dish.
Bake 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool slightly before slicing.

Nutrition Facts : Calories 108.8, Fat 3.7, SaturatedFat 0.7, Cholesterol 53.2, Sodium 220.6, Carbohydrate 15.6, Fiber 2, Sugar 2.4, Protein 4

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