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.
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.
CORNMEAL APPLE COFFEE CAKE
Provided by Food Network
Categories dessert
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F. Lightly oil a 9 inch round cake pan and set aside.
- Place the flour, cornmeal, brown sugar, baking powder, baking soda and salt in a large bowl and mix to combine. In a small bowl, combine the yogurt and milk, and whisk in the eggs, egg white and oil and set aside.
- Toss the apples with the cinnamon. Add to the dry ingredients and toss to coat the fruit. Add the yogurt mixture and, using a rubber spatula, mix until just combined. The mixture will be lumpy, but should not be overmixed. Pour the mixture into the prepared cake pan, spreading it out to the edges.
- Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in the pan on the rack. When cool, invert the cake onto a cutting board and slice into 8 wedges. Split each wedge in half and toast under a broiler, cut side up. Serve warm.
YOGURT CAKE
This Turkish yogurt cake, adapted from the cookbook "Claudia Roden's Mediterranean," is similar to a lemon-scented cheesecake, but it's lighter and has a fresher, tangier flavor. It's good both warm and cold, either on its own or topped with berries that have been macerated in a pinch or two of sugar. Make sure to use whole milk Greek yogurt or another thick, strained variety here, or the texture won't be as creamy.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees and butter an 8- or 9-inch springform pan.
- Using an electric hand mixer or a standing electric mixer fitted with the whisk attachment, beat egg whites on medium-low until the mixture looks frothy, 1 to 2 minutes. Slowly start to increase the speed to medium-high. Continue to beat the egg whites until soft peaks form, about 3 minutes. Set aside.
- In a separate bowl but using the same mixer, combine yolks and sugar (no need to wash beaters after the egg white). Beat yolks on medium-high until the mixture is very pale and fluffy, about 3 minutes. Reduce speed to medium and gradually beat in flour, yogurt, lemon zest and juice, and salt until fully incorporated.
- Gently fold half of the egg whites into the yolk-yogurt mixture until only a few streaks remain. Fold in the remaining whites, scraping the bottom and sides of the bowl, until the batter is evenly mixed, light and smooth.
- Scrape the batter into prepared pan and smooth into an even layer. Bake until the top is speckled with golden brown and puffed, 40 to 55 minutes. (The 8-inch pan will take longer to bake through.) Transfer the pan to a wire rack and let cake cool before cutting. Serve warm or cold.
OLIVE OIL ORANGE CORNMEAL CAKE
Not your average cake, but delicious nonetheless! The texture of the cornmeal and the uncommon flavor of the oil and the orange make this cake a wonderfully flavorful 'lighter side' option to the cakes usually enjoyed by Americans.
Provided by The Viking Bunny
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Grease the bottom and sides of an 8-inch round cake pan; line with parchment paper. Grease top of paper.
- Beat 1 cup sugar, eggs, olive oil, and orange juice together in a large bowl until smooth; add flour, cornmeal, orange zest, baking powder, and salt. Use a whisk to lightly mix the wet and dry ingredients together. Pour the mixture into the prepared pan. Sprinkle remaining sugar over the top of the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Cool cake in the pan for 20 minutes. Run a knife along the inside edge of the pan to loosen cake. Invert pan onto a plate to remove cake from pan. Use plate to again invert the cake onto a cooling rack to cool completely.
Nutrition Facts : Calories 377.4 calories, Carbohydrate 57.3 g, Cholesterol 46.5 mg, Fat 15.1 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 2.3 g, Sodium 431.5 mg, Sugar 34.9 g
CITRUS CORNMEAL CAKE
Cornmeal adds a rustic quality to this delicate dessert flavored with citrus and almond. It's sure to be a staple in your recipe collection and also makes a great holiday party hostess gift. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Coat a 9-in. fluted tart pan with removable bottom with cooking spray. In a large bowl, beat the yogurt, honey, oil, egg, egg whites and extract until well blended. Combine the flour, cornmeal and baking powder; gradually beat into yogurt mixture until blended. Stir in orange zest., Pour into prepared pan. Arrange oranges over batter; sprinkle with almonds. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack for 10 minutes before cutting. Serve warm or at room temperature.
Nutrition Facts : Calories 240 calories, Fat 9g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 85mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 2g fiber), Protein 5g protein.
CORNMEAL PANCAKES USING YOGURT
I got this recipe from a container of Dannon Light & Fit. They are surprisingly good. The recipe suggested strawberry or vanilla yogurt but I plan on experimenting with different flavors. I think peach would be really good, suggestions are always welcome :)
Provided by girl1177249
Categories Breakfast
Time 25m
Yield 12 pancakes, 6 serving(s)
Number Of Ingredients 10
Steps:
- whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl, then stir in raisins, stir together yogurt, egg and oil with a fork in another bowl and stir into flour mixture until blended,.
- Heat a lightly greased large nonstick skillet or griddle over moderately low heat until hot.* It took forever for the first couple batches to cook. Since I always preheat my griddle for awhile I think it's because the batter is so cold and thick. Next time I'll leave it out until it gets closer to room temperature.
- Pour 1/4 cup measures of batter into skillet in batches.
- Cook about 3 minutes or until golden, turn and cook 1 minute more.
- Serve immediately or transfer to a baking sheet and keep warm in a 250*F oven while cooking remaining cakes.
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
BERRY CORNMEAL CAKE
If you like berries and cornmeal cakes, this is a berry good one!
Provided by D.A.L
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x9 inch baking dish.
- Stir the cornmeal, flour, sugar, baking powder, and salt together in a mixing bowl. Combine the eggs, condensed milk, milk, oil, and vanilla in a second mixing bowl. Add egg mixture to the cornmeal mixture all at once and beat until well blended, about 2 minutes. Spread berries over the bottom of prepared dish. Spoon batter evenly over the berries to completely cover.
- Bake in preheated oven until top is golden brown, about 45 minutes.
Nutrition Facts : Calories 455.3 calories, Carbohydrate 66.3 g, Cholesterol 111.3 mg, Fat 17 g, Fiber 2.3 g, Protein 10.7 g, SaturatedFat 4.5 g, Sodium 519.5 mg, Sugar 42.7 g
CORNMEAL CAKE WITH BUTTERMILK ICE CREAM AND RHUBARB COMPOTE
A little cornmeal gives the cake a crunchy texture. The sweet-tangy ice cream and the tart compote help dress up the dessert for this holiday dinner.
Provided by Scott Peacock
Yield Makes 10 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Generously butter 9-inch cake pan with 2-inch-high sides. Dust pan with cornmeal, tapping out excess. Sift flour, ½ cup cornmeal, baking powder, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth and fluffy. Beat in orange peel. Gradually add 1 cup sugar and beat until light and fluffy, occasionally scraping sides of bowl. Add eggs 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Fold in dry ingredients in 3 additions until just incorporated. Transfer batter to pan; smooth top. Sprinkle with crushed sugar.
- Bake cake until tester inserted into center comes out clean, 25 to 30 minutes. Cool in pan on rack 10 minutes. Run knife around pan sides to loosen. Turn cake out onto plate, then invert, crushed sugar side up, onto rack. Cool completely. DO AHEAD: Can be made 8 hours ahead. Wrap in foil; let stand at room temperature.
- Cut cake into wedges. Serve with Buttermilk Ice Cream and Rhubarb Compote alongside.
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