Pumpkin and cornmeal cake is a delicious and hearty dish that is perfect for any occasion. It has a moist texture and a flavorful combination of pumpkin and cornmeal. This cake is also relatively easy to make, and can be enjoyed by people of all ages. Whether you're looking for a sweet treat or a savory snack, pumpkin and cornmeal cake is sure to hit the spot.
Here are our top 8 tried and tested recipes!
PUMPKIN AND CORNMEAL CAKE
Another great cake from Fine Cooking Magazine. Beautiful color and texture. The amount of pumpkin can be varied - additional pumpkin will make it more moist. This is fabulous served with Burnt Orange Caramel Sauce (recipe # 76167)
Provided by Elly in Canada
Categories Dessert
Time 1h10m
Yield 1 9inch bundt cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- Position oven rack in middle of oven, preheat to 350 degrees.
- Butter a 9-inch bundt pan.
- With a mixer and paddle attachment, beat butter, zest and sugar until light and fluffy- about 3 minutes.
- One at a time, add egg and egg yolks, beating well and scraping sides of bowl after each addition.
- Beat in pumpkin and vanilla.
- Sift together flour, baking powder and salt, stir in cornmeal.
- Add dry mixture to pumpkin batter in 3 staqges, stirring gently but thoroughly with rubber spatula after each addition.
- Do not overwork batter.
- In a clean bowl, whip egg whites to soft peaks.
- Gently fold whites into batter with spatula until there are no longer any white streaks.
- Scrape batter into pan, smooth surface.
- Bake until top is springy when lightly touched, the sides should be pulling away from the pan and a wooden skewer inserted in the center of the cake comes out clean- about 40-50 minutes.
- Let cool for 20 minutes and then invert cake onto a rack to cool completely.
- Dust with powdered sugar if you like.
- For Orange Syrup: In a small saucepan over low heat, combine orange juice and sugar, stirring until sugar has dissolved.
- Boil without stirring for 2 minutes.
- Serve each slice with a drizzle of warm syrup accompanied by yougurt or vanilla ice cream.
PUMPKIN CORNMEAL PANCAKES
Steps:
- Combine dry ingredients in a large mixing bowl. Combine pumpkin and eggs. Beat into dry ingredients. Add milk slowly to make a smooth batter. Heat some butter in a frying pan and pour some of the batter in. Swirl the batter around to make an evenly thick pancake. Cook on both sides until nicely browned. Serve hot, heavily dusted with confectioners' sugar.
PUMPKIN CORNMEAL PANCAKES
These cakes make for the perfect fall breakfast with some pecans and real maple syrup over the top.
Provided by Barefoot Lurch
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 25m
Yield 5
Number Of Ingredients 13
Steps:
- Whisk flour, cornmeal, brown sugar, baking powder, salt, cinnamon, and cloves together in a large bowl. Beat milk, pumpkin, eggs, 2 tablespoon vegetable oil, and vanilla extract together in another bowl. Add milk mixture to flour mixture and stir until batter is well-combined.
- Heat about 1 tablespoon oil in a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 498.9 calories, Carbohydrate 80.1 g, Cholesterol 79.3 mg, Fat 15.1 g, Fiber 3.7 g, Protein 11 g, SaturatedFat 3.3 g, Sodium 705.4 mg, Sugar 26.6 g
STEAMED PUMPKIN CORNMEAL PUDDING CAKE
Make and share this Steamed Pumpkin Cornmeal Pudding Cake recipe from Food.com.
Provided by Michele7
Categories Dessert
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, mix flour with cornmeal, baking powder, nutmeg, and salt.
- In another bowl, with a mixer on high speed, beat butter and sugar until well blended.
- Add eggs one at a time, beating well after each addition.
- Beat in pumpkin, rum, lemon peel, and vanilla.
- Stir in flour mixture until well incorporated.
- Scrape batter into a buttered 8-9 cup bundt pan and set in a 12x17 inch baking pan.
- Place on bottom rack of a 350 oven.
- Carefully pour boiling water around bundt pan almost to the level of the pudding.
- Cover entire baking pan tightly with foil.
- Bake until pudding feels firm to the touch and a wooden skewer inserted in center comes out clean, about 1 hour.
- Let cool 10 minutes, then invert over a plate to unmold.
- Serve warm with whipping cream or let cool completely and cover loosely until serving.
- Reheat in a 350 oven until warm, about 10 minutes.
Nutrition Facts : Calories 612.9, Fat 25.5, SaturatedFat 15.3, Cholesterol 131.5, Sodium 526.3, Carbohydrate 87.8, Fiber 3.2, Sugar 60.8, Protein 6
PUMPKIN LAYER CAKE WITH CARAMEL BUTTERCREAM
Warmly spiced pumpkin cake and toasty caramel are a natural pair in this fall showstopper. The cake is light and fluffy with just enough spice to highlight the pumpkin flavor, while a generous pour of caramel sauce between the layers adds richness. (Store-bought caramel sauce will also work, but expect a slightly sweeter result.) For an impressive presentation, top the frosted cake with a bit more caramel sauce, and let it trail down the sides. It's just the thing for a fall birthday treat or the Thanksgiving table.
Provided by Yossy Arefi
Categories cakes, dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- Heat oven to 350 degrees. Butter three 8-inch cake pans and line the bottoms with parchment paper. Flour the pans and paper.
- Sift the flour, baking powder and baking soda into a large bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, spices and salt. Beat on medium-high until very light and fluffy, about 5 minutes. Stop the mixer occasionally to scrape the bottom and sides of the bowl. Add the eggs one at a time, mixing for about 20 seconds between each egg. Add the vanilla extract and pumpkin purée and mix until well combined, scraping the bottom and sides of the bowl as necessary. The mixture will look curdled.
- Set mixer to low, and add the dry ingredients all at once, stirring until a few spots of flour remain. Remove the bowl from the mixer, and use a rubber spatula to finish folding the dry ingredients into the batter. Scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.
- Divide the batter among the prepared pans (about 3 cups per pan), smooth the tops, and tap the pans on a countertop to release any large air bubbles. Bake the cakes until golden and puffed, and a tester inserted into the center comes out clean, 20 to 25 minutes.
- Cool the cakes in the pans on a rack for 10 minutes, then use the tip of a knife to loosen the edges and carefully invert them onto the rack to cool completely.
- Meanwhile, make the caramel sauce: In a large saucepan over medium-high heat, combine the sugar and 3 tablespoons water. Swirl the pan occasionally until the sugar dissolves, but do not stir. Continue to cook, swirling the pan occasionally to help the mixture brown evenly, until it is deep amber in color. At this point, don't walk away from the pot: The caramel will go from amber to burned in mere moments.
- Remove the pan from the heat, and carefully whisk in butter and heavy cream. The mixture will expand and sputter before turning into a smooth sauce. Add the whiskey and salt. Carefully pour the caramel into a heat-safe container and cool to room temperature. You will have about 1 1/2 cups.
- Make the buttercream: In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pot of simmering water, and whisk continuously until the sugar has dissolved and the mixture is hot to the touch, 5 to 7 minutes.
- Use the whisk attachment of the stand mixer to beat the egg white mixture until stiff, glossy peaks form and the mixture and bowl are cool to the touch, about 10 minutes.
- Switch to the paddle attachment and reduce speed to medium. With the mixer running, add the butter a couple of tablespoons at a time and beat the buttercream until smooth and fluffy. During this step, the buttercream will likely break and look curdled; turn up the speed on the mixer for a few seconds, and it will come back together. Continue until all of the butter is incorporated then add the salt. Slowly add 1/2 cup cooled caramel sauce, and stir until well combined. If the buttercream is extremely soft or runny, put the bowl in the refrigerator for about 10 minutes, then whip until smooth.
- Assemble the cake: If necessary, use a serrated knife to trim the cooled cake layers so they are flat and even. Add a small spoonful of buttercream onto a cardboard cake round or serving plate, and place the first layer of cake, cut side up, on top.
- Spread about 3/4 cup buttercream on top of the cake. Drizzle the buttercream with 1 tablespoon of caramel sauce. Be careful not to drizzle the caramel all of the way to the edge so it doesn't spill out the sides.
- Place the second cake layer on top and repeat with buttercream and caramel. Place the final layer on top, cut side down, and spread the top and sides of the cake with a thin, even layer of buttercream. Refrigerate the cake until the buttercream is firm, about 30 minutes.
- Spread the remaining buttercream in an even layer over the cake. If you'd like to add a caramel drizzle, refrigerate the fully frosted cake until firm then carefully spread about 1/3 cup of room temperature caramel sauce over the top of the cake. Use an offset spatula to gently ease it towards the edges so it drips down the sides. Serve at room temperature. Store leftover cake in the refrigerator, but bring to room temperature before serving. Leftover caramel sauce can be stored in an airtight container in the refrigerator.
Nutrition Facts : @context http, Calories 966, UnsaturatedFat 17 grams, Carbohydrate 112 grams, Fat 55 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 34 grams, Sodium 500 milligrams, Sugar 65 grams, TransFat 2 grams
PUMPKIN CORN BREAD
This has become a regular fall item at our house. It has a subtle pumpkin flavor with hints of cinnamon, nutmeg and clove. While it's sweet enough to satisfy my sweet tooth, yet pairs well with a soup or stew.-
Provided by Taste of Home
Time 45m
Yield 24 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. In a small bowl, whisk the eggs, pumpkin, milk and butter. Stir into dry ingredients just until moistened. Transfer to a greased 13x9-in. baking dish., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Serve warm. If desired, serve with pumpkin butter.
Nutrition Facts : Calories 102 calories, Fat 2g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 105mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
PUMPKIN CORNBREAD
Delicious on its own or as the base for a stuffing, this rich, moist cornbread is inspired by a Basque recipe that's been altered to resemble American cornbread. The pumpkin flavor is very subtle, and honey provides a hint of sweetness.
Provided by Martha Rose Shulman
Categories breads, side dish
Time 2h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees, and place inside a 9-inch cast iron skillet or a 2-quart baking dish.
- Whisk together the pumpkin purée, milk, olive oil, honey and eggs.
- Place the cornmeal in a large bowl, and sift in the flour, baking powder, baking soda and salt.
- Stir the dry ingredients into the wet ingredients and mix together. Do not overwork.
- Remove the baking dish or pan from the oven, and add the butter. When it has melted completely, brush the sides of the pan with a pastry brush; tip the excess melted butter into the batter, and quickly mix it in. Scrape the batter into the hot pan, and return it to the oven. Bake for 35 to 40 minutes until a tester comes out clean. Remove from the oven, and allow to cool in the pan for at least 20 minutes before serving.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 168 milligrams, Sugar 3 grams, TransFat 0 grams
PUMPKIN CHEESECAKE PIE WITH CORNMEAL CRUST
Provided by Ken Haedrich
Categories Food Processor Mixer Cheese Dairy Egg Dessert Bake Thanksgiving Cream Cheese Pumpkin Fall Winter Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- For crust:
- Whisk 3 tablespoons ice water and egg yolk in small bowl to blend. Mix all purpose flour, yellow cornmeal, sugar and salt in processor. Add chilled butter. Using on/off turns, process until mixture resembles coarse meal. Drizzle egg yolk mixture over. Using on/off turns, process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball. Flatten dough into disk; wrap disk in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
- Position rack in bottom third of oven and preheat to 350°F. Roll out dough between 2 sheets of waxed paper to 12-inch round. Remove top sheet of waxed paper. Invert dough, paper side up, into 9-inch-diameter glass pie dish. Remove waxed paper from dough. Crimp dough edges decoratively.
- For filling:
- Using electric mixer, beat 6 ounces cream cheese in large bowl until fluffy. Add 1/2 cup sugar and 1/2 cup golden brown sugar and beat until light and fluffy. Beat in eggs and egg yolk 1 at a time. Add remaining ingredients and beat until well blended. Pour filling into prepared crust.
- Bake pie until filling is slightly puffed and just set in center, about 55 minutes. Transfer pie to rack and cool completely. Cover pie and refrigerate until cold, at least 4 hours. (Can be prepared 1 day ahead. Keep pie refrigerated.) Serve pie cold.
Tips for Making Pumpkin Cornmeal Cake:
- Use fresh pumpkin purée: This will give your cake the best flavor and texture. You can make your own pumpkin purée by roasting a pumpkin and then blending it until smooth, or you can buy it canned.
- Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake in a preheated oven: This will help the cake rise evenly.
- Let the cake cool completely before frosting it: This will help prevent the frosting from melting.
- Store the cake in an airtight container at room temperature for up to 3 days: You can also freeze the cake for up to 2 months.
Conclusion:
Pumpkin cornmeal cake is a delicious and easy-to-make cake that is perfect for fall. With its moist texture, sweet pumpkin flavor, and crunchy cornmeal topping, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give pumpkin cornmeal cake a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #preparation #occasion #desserts #holiday-event #cakes #dietary #thanksgiving #low-sodium #low-in-something #number-of-servings #4-hours-or-less
You'll also love