SWEET CORNMEAL CAKE BRAZILIAN-STYLE
Very easy and fast to make from scratch and healthy, too. In Brazil, this cake is a favorite along a cup of coffee for breakfast. It is very similar in texture to a cornmeal bread, but only this is a sweet cake instead. Stir your favorite seeds or walnuts into the blended batter before pouring into the pan, if desired.
Provided by VickyLondres
Categories World Cuisine Recipes Latin American South American Brazilian
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 340 degrees F (170 degrees C). Grease and flour a 10-inch round cake pan.
- Blend cornmeal, sugar, milk, coconut milk, flour, eggs, and vegetable oil in a blender until smooth; add baking powder and blend to integrate. Pour the cornmeal mixture into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
Nutrition Facts : Calories 507.6 calories, Carbohydrate 79.2 g, Cholesterol 72.2 mg, Fat 18.3 g, Fiber 2.1 g, Protein 8.1 g, SaturatedFat 7.8 g, Sodium 106.1 mg, Sugar 39.7 g
SWEET LOW FAT CORNMEAL CAKE
This has a crunchy outershell and a soft sweet middle. Every so slightly adaped from "Hey, Mom! I'm Hungry!" by Susan Powter.
Provided by ladypit
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- In a large bowl mix the cormeal, flour, sugar, baking powder and salt.
- In a smaller bowl mix the yogurt, oil, jam, egg, and milk.
- Mix well to break up the jam.
- Mix it until it is frothy.
- Combine the 2 mixtures carefully, just until combined.
- Spray a 9 inch round cake pan, or I use a 9 inch tart pan with a pretty edge.
- Pour the mixture into the pan and bake for 30-40 minutes.
- It puffs up in the middle a bit and should be brown on the top.
- A toothpick or knife inserted in the middle should come out clean.
Nutrition Facts : Calories 108.8, Fat 1.7, SaturatedFat 0.2, Cholesterol 0.5, Sodium 252.1, Carbohydrate 20.2, Fiber 0.8, Sugar 7.6, Protein 3.7
BROWN SUGAR CORNMEAL CAKE WITH SWEET YOGURT TOPPING
Steps:
- Preheat the oven to 350. Spray a standard size Bundt pan with nonstick cooking spray.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
- In a small bowl, whisk together 1 cup yogurt, brown sugar, oil, eggs and orange juice until completely combined. Stir the wet ingredients into the dry just until incorporated. Pour into prepared the pan and bake until it is puffed and golden and a tester placed in the center comes out clean, 35 to 40 minutes. Remove from the oven, and when cool enough to handle, invert onto a wire cooling rack. Cool completely before slicing.
- For the topping, stir together the remaining 1 cup yogurt, orange zest and powdered sugar. Slice the cake and serve with the yogurt topping drizzled over top.
DANNON'S SWEET YOGURT CORNMEAL CAKE
Make and share this Dannon's Sweet Yogurt Cornmeal Cake recipe from Food.com.
Provided by Renegade Chef
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- In a bowl combine cornmeal, flour, baking powder, baking soda, salt and 1/2 cup sugar. Mix well.
- Add 1 cup yogurt, egg, and oil. Mix until just blended.
- Pour into prepared pan (9-inch round pan, lightly greased) and bake 25-30 minutes or until golden and firm to the touch. Cool cake slightly before cutting.
- Meanwhile, combine berries, 2 tbsp sugar, and juice. Let stand for 15 minutes.
- Serve sliced cake with 1/4 cup sweetened berries and a dollop of yogurt per slice.
Nutrition Facts : Calories 334.3, Fat 11.3, SaturatedFat 1.4, Cholesterol 29.5, Sodium 370, Carbohydrate 52.9, Fiber 2.4, Sugar 27.6, Protein 7
LOW-FAT CORNBREAD
"I love corn bread, and I think this version is much better than traditional ones," remarks Heather Andersen of Tucson, Arizona. "Served warm, it's moist yet low in fat," she promises.
Provided by Taste of Home
Time 30m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In a small bowl, combine the egg whites, milk and applesauce. Stir into dry ingredients just until moistened. , Pour into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove from pan to wire rack. Serve warm.
Nutrition Facts : Calories 100 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 183mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
THE MOST ADAPTABLE ONE-BOWL CORNMEAL POUNDCAKE
Is it cake time yet? Cake is comforting in a way that a tart or cookies are not, and this is especially true of loaf cakes, which you can convince yourself is just like bread. Slices of it fit in the toaster, so really, what's the difference? This citrus-scented cornmeal number is endlessly adaptable - use whatever fat you have on hand, dairy or light, bright flavoring you have on hand - and requires just one bowl. It's wonderful in slices, but extra nice toasted and buttered for breakfast.
Provided by Melissa Clark
Categories breakfast, cakes, dessert
Time 1h
Yield 1 (9-inch) loaf
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees, and grease and flour a 9-inch loaf pan. (Or grease and line it with parchment.)
- In a big bowl, add the sugar, and grate the zest from the orange, lemon or lime into the bowl. If you need a little aromatherapy, work the zest into the sugar with your fingers. (This technique is supposed to infuse the citrus into the sugar.)
- Add the fat, eggs, and yogurt to the bowl, along with the extract and nutmeg, if you like.
- Whisk in the salt, baking soda, baking powder and cornmeal. Once smooth, whisk in flour.
- Scrape the batter into the prepared pan, and bake for 45 minutes to an hour. Let it (mostly) cool in the pan. Then slice off a thick piece, butter it and let yourself be soothed.
BLACKBERRY CORNMEAL CAKE
We made this homey dessert with yellow cornmeal, which produces a rich, golden color, but you could use white cornmeal instead.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h35m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tablespoons sugar. In another bowl, whisk together buttermilk, eggs, and melted butter; pour over flour mixture, whisking to combine.
- In a 10-inch skillet (preferably cast-iron), heat remaining tablespoon butter in the oven until melted and skillet is hot, about 5 minutes. Remove from oven; swirl to coat bottom of pan. Pour batter into skillet; scatter blackberries on top, and sprinkle with remaining 1/4 cup sugar.
- Bake, with a baking sheet on rack below (to catch any drips), until top is evenly browned, 45 to 50 minutes. Let cool slightly, about 30 minutes. Run a knife around the edge to loosen; cut into 8 wedges. Serve warm or at room temperature.
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