Pumpkin Polenta Cake Recipe

Ingredients <br>- 2 cups canned pumpkin puree <br>- 2 tablespoons butter, room temperature <br>- 2 eggs, lightly beaten <br>- 4 egg whites, lightly beaten <br>- 1/2 cup brown sugar <br>- 1/2 teaspoon baking soda <br>- 1 teaspoon salt <br>- 2 teaspoons ground cinnamon <br>- 1 teaspoon ground nutmeg <br>- 1 teaspoon ground cloves <br>- 1 cup low-fat plain yogurt <br>- 2 cups polenta or yellow cornmeal <br><p></p>Directions <br>step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish. <br>step 2: In a blender or food processor, blend pumpkin, butter, eggs, and egg whites. Mix in the brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves. Blend until smooth, and transfer to a medium bowl. <br>step 3: Mix yogurt and polenta into the pumpkin mixture. Pour into the prepared baking dish. <br>step 4: Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before slicing. <br>

Ingredients
- 2 cups canned pumpkin puree
- 2 tablespoons butter, room temperature
- 2 eggs, lightly beaten
- 4 egg whites, lightly beaten
- 1/2 cup brown sugar
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 cup low-fat plain yogurt
- 2 cups polenta or yellow cornmeal

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
step 2: In a blender or food processor, blend pumpkin, butter, eggs, and egg whites. Mix in the brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves. Blend until smooth, and transfer to a medium bowl.
step 3: Mix yogurt and polenta into the pumpkin mixture. Pour into the prepared baking dish.
step 4: Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before slicing.

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