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.
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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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