Ingredients for Pumpkin Polenta Cake
- All Purpose Flour
- Pumpkin Pie Spice
- Cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Unsalted Butter
- Light Brown Sugar
- Granulated Sugar
- 4 large eggs
- Canned Pumpkin Puree
- 1 cup coarse polenta
- 1 cup milk
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How to Make Pumpkin Polenta Cake
- Adjust oven rack to the lower third.
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-inch angel food tube pan.
- Bring all ingredients to room temperature for optimal results.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Set aside the dry ingredients.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter at medium speed until light and fluffy.
- Gradually add 1 1/2 cups packed light brown sugar and 1 cup granulated sugar, beating until light and creamy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Reduce mixer speed to low.
- Stir in 1 (15-ounce) can pumpkin puree and 1 cup coarse polenta.
- Alternately add the dry ingredients and 1 cup milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Invert the cake onto a wire rack and remove the pan.
- Let the cake cool completely before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
169g
Fat
62g
Carbs
25g
