How to Make Pumpkin Polenta Cake - A Step-by-Step Guide

When fall arrives, it's the perfect time to indulge in all things pumpkin. From pumpkin spice lattes to pumpkin pie, there's no shortage of delicious treats to satisfy your pumpkin cravings. But if you're looking for a new and unique way to enjoy this seasonal squash, look no further than this Pumpkin Polenta Cake recipe.

This delectable dessert combines the rich, earthy flavor of pumpkin with the creamy texture of polenta to create a mouthwatering cake that's perfect for any autumn g...

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Ingredients

  • 2 cups canned pumpkin puree
  • 2 tablespoons butter, room temperature
  • 2 eggs, lightly beaten
  • 4 egg whites, lightly beaten
  • ½ cup brown sugar
  • ½ 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

Information

  • Prep Time: 25 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 10 mins
  • Servings: 9
  • Yield: 1 8-inch baking dish

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
  • 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.
  • Mix yogurt and polenta into the pumpkin mixture. Pour into the prepared baking dish.
  • Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before slicing.
  • Nutrition

    286 cal.

    • Total Fat: 7g
    • Saturated Fat: 3g
    • Cholesterol: 53mg
    • Sodium: 867mg
    • Total Carbohydrate: 47g
    • Dietary Fiber: 4g
    • Total Sugars: 18g
    • Protein: 10g
    • Vitamin C: 13mg
    • Calcium: 149mg
    • Iron: 4mg
    • Potassium: 238mg