Pumpkin and Cornmeal Cake
Delight your taste buds with this moist and spiced Pumpkin and Cornmeal Cake, a unique twist on traditional fall desserts. Combining the warm flavors of pumpkin, cinnamon, and nutmeg with the rustic texture of cornmeal, this cake offers a perfect balance of sweetness and earthiness in every bite. The tender crumb is achieved by blending creamy pumpkin puree and a splash of milk, while the use of both granulated and brown sugar adds depth and caramel-like undertones. Quick to prepare and baked to golden perfection in just 40 minutes, this delectable treat is ideal for cozy gatherings or afternoon tea. Serve it with a dusting of powdered sugar or a dollop of whipped cream for an impressive yet approachable dessert that highlights the essence of autumn. Keywords: pumpkin and cornmeal cake, fall dessert, spiced cake, easy pumpkin recipes, rustic cake.
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Ingredients
- 1 cup Canned pumpkin puree (unsweetened)
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 0.5 cup Vegetable oil
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 1 cup All-purpose flour
- 0.75 cup Cornmeal
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.5 cup Milk (any type)
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan or line it with parchment paper.
Step 2
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and well blended.
Step 3
In a separate bowl, whisk together the all-purpose flour, cornmeal, baking powder, cinnamon, nutmeg, and salt.
Step 4
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
Step 5
Stir in the milk until the batter reaches a smooth consistency.
Step 6
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Step 7
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 8
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
Step 9
Serve plain, dusted with powdered sugar, or with a dollop of whipped cream on top. Enjoy!
Nutrition Facts
| Serving size | (1134.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3255.8 |
| Total Fat 126.4g | 0% |
| Saturated Fat 21.4g | 0% |
| Polyunsaturated Fat 67.2g | |
| Cholesterol 384mg | 0% |
| Sodium 2099.2mg | 0% |
| Total Carbohydrate 515.4g | 0% |
| Dietary Fiber 21.9g | 0% |
| Total Sugars 280.8g | |
| Protein 42.9g | 0% |
| Vitamin D 142IU | 0% |
| Calcium 418.5mg | 0% |
| Iron 15.5mg | 0% |
| Potassium 1322.2mg | 0% |
Source of Calories