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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Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan or line it with parchment paper.
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.
In a separate bowl, whisk together the all-purpose flour, cornmeal, baking powder, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
Stir in the milk until the batter reaches a smooth consistency.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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.
Serve plain, dusted with powdered sugar, or with a dollop of whipped cream on top. Enjoy!
Nutrition Facts
Calories |
3256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.4 g | 162% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 2099 mg | 91% | |
| Total Carbohydrate | 515.4 g | 187% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 280.8 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 418 mg | 32% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1322 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
