Pumpkin Polenta Cake
Experience the warm, rustic charm of fall with this Pumpkin Polenta Cake, a uniquely textured dessert that brings together the hearty richness of pumpkin puree and the subtle crunch of fine polenta. Perfectly spiced with cinnamon and nutmeg, this cake combines the comforting flavors of autumn with a soft, moist crumb and a hint of earthy sweetness from brown sugar. The addition of melted butter and vanilla lends a luxurious depth, while the quick prep time and easy-to-follow instructions make it a fuss-free treat. Ideal for cozy gatherings or holiday celebrations, this golden-hued cake pairs beautifully with a dusting of powdered sugar, a dollop of whipped cream, or a drizzle of maple syrup. Bake it today for a simple yet stunning centerpiece that celebrates the season’s best flavors!
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Recipe Information
Ingredients
- 240 grams Pumpkin puree
- 120 grams Fine polenta (cornmeal)
- 120 grams All-purpose flour
- 150 grams Granulated sugar
- 50 grams Brown sugar
- 120 grams Unsalted butter, melted
- 2 large Eggs
- 120 milliliters Milk
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 10 grams Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, melted butter, eggs, milk, and vanilla extract until smooth and well combined.
In a separate bowl, sift together the polenta, all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt.
Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with the back of a spoon or spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once the cake has cooled, optionally dust the top with powdered sugar before serving.
Slice and serve the Pumpkin Polenta Cake as is, or enjoy it with a dollop of whipped cream or a drizzle of maple syrup for an extra touch of sweetness.
Nutrition Facts
Calories |
2918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.7 g | 153% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 1512 mg | 66% | |
| Total Carbohydrate | 427.4 g | 155% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 224.3 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 387 mg | 30% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1226 mg | 26% | |
*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.
