Pumpkin Polenta Cake

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Pumpkin Polenta Cake

 

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

 

 

 

 

 

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.

 

Serves 10

Source: San Francisco Chronicle, Best Recipes Runner-up 2001

Formatted by Chupa Babi: 07.10.08

 

PER SERVING (cake only): 525 calories, 7 g protein, 79 g carbohydrate, 21 g fat

(12 g saturated), 115 mg cholesterol, 257 mg sodium, 2 g fiber.

 

" This cake from The Baker columnist Flo Braker gets its unique texture and taste

from cornmeal. It's the perfect dessert to serve when pumpkin-time rolls around.

Accompany with softly whipped cream, ice cream or a simple puree of frozen

raspberries or strawberries, sweetened to taste. "

 

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