Ingredients for Pumpkin And Cornmeal Cake
- Unsalted Butter
- Granulated Sugar
- Orange Zest
- 2 large eggs
- Eggs
- Canned Solid Pack Pumpkin
- 1 teaspoon vanilla extract
- All Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup cornmeal
- Powdered sugar (optional)
- Fresh Orange Juice
- Yogurt
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How to Make Pumpkin And Cornmeal Cake
- Preheat oven to 350°F (175°C). Position oven rack in the middle of the oven.
- Grease and flour a 9-inch bundt pan. (Alternatively, use baking spray with flour.)
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 tablespoon orange zest, and 1 ¾ cups granulated sugar until light and fluffy (about 3 minutes) using a mixer with a paddle attachment.
- Add 2 large eggs and 2 large egg yolks one at a time, beating well and scraping down the sides of the bowl after each addition.
- Beat in 1 (15 ounce) can pumpkin puree and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Stir in 1 cup cornmeal.
- Gradually add the dry ingredients to the wet ingredients in three additions, gently folding with a rubber spatula after each addition. Do not overmix.
- In a clean bowl, beat 4 large egg whites to soft peaks.
- Gently fold the egg whites into the batter until no white streaks remain.
- Pour batter into the prepared bundt pan and smooth the top.
- Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean and the cake springs back when lightly touched. The sides should be pulling away from the pan.
- Let cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.
- Dust with powdered sugar (optional).
- Serve warm slices drizzled with burnt orange caramel sauce (recipe #76167), and optionally accompanied by yogurt or vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
106g
Fat
50g
Carbs
14g
