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.
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The bling Brothers
the_b@yahoo.comI'm going to make this cake for my next party.
Modhu Roy
modhu-r@hotmail.comThis recipe sounds amazing!
kloe
kloe@gmail.comI can't wait to try this recipe!
Brandon Coonrod
coonrod_brandon74@gmail.comThis cake looks delicious!
laxman Punmagar
p.laxman56@hotmail.comOverall, this cake was good. I would definitely make it again.
Mudasir Hussain Brohi
brohi_m@aol.comThis cake was a bit dry for my taste, but the flavor was good.
Trsohel rana
trsohel_r@hotmail.co.ukI'm not a big fan of pumpkin, but this cake was surprisingly good. The cornmeal gives it a nice texture and the pumpkin flavor is not overpowering.
Amara Smith
amara68@hotmail.comThis cake was easy to make and it turned out beautifully. I'm definitely going to make it again.
Abe gagbemi
g.abe19@hotmail.frI love the combination of pumpkin and cornmeal in this cake. It's a unique and delicious flavor.
The Angel
the@gmail.comThis cake is perfect for fall. It's warm and comforting, and the pumpkin flavor is delicious.
THREANA ANDREWS
andrews@yahoo.comI didn't have any cornmeal so I used flour instead. The cake still turned out great!
Ramsakal Yadav
r_y@aol.comThis cake was a bit too sweet for my taste, but overall it was good.
Berhane Tekle
b_t@gmail.comI've made this cake several times and it's always a hit. It's easy to make and always turns out great.
Maxa Cumra
m_cumra53@yahoo.comThis cake was delicious! I made it for my family and they all loved it. It was moist and flavorful, and the cornmeal gave it a nice texture.