PUMPKIN POLENTA CAKE
Make and share this Pumpkin Polenta Cake recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Adjust rack to lower third of oven; preheat oven to 350 degrees. Grease and flour a 10-inch angel food tube pan. For best results, have all ingredients at room temperature.
- Sift together the flour, spices, baking powder, baking soda and salt; set aside. Using an electric mixer, preferably with a paddle attachment, beat the butter at medium speed until creamy and smooth. Add the brown and granulated sugars; beat until light. Add the eggs, 1 at a time, beating well after each addition. Reduce mixer speed to low; add the pumpkin puree and polenta. Add the flour mixture to the pumpkin mixture alternately with the milk, ending with the dry ingredients, and stir just until well blended. Pour the batter into the prepared pan, spreading it evenly.
- Bake for 55 to 65 minutes, or until a cake tester comes out free of raw batter. Remove the pan from the oven and place on a wire rack. Let the cake cool in the pan for about 10 minutes. Invert the cake onto the wire rack; remove the cake pan. Let the cake cool completely before slicing.
Nutrition Facts : Calories 518.7, Fat 21.1, SaturatedFat 12.5, Cholesterol 113.4, Sodium 244.3, Carbohydrate 77.7, Fiber 2.6, Sugar 42.3, Protein 6.9
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Reyjean Tumarong
[email protected]I love pumpkin cake, and this recipe is one of my favorites. It's so moist and flavorful, and the polenta gives it a nice texture. I always get compliments when I make this cake.
Ronald Hisey
[email protected]This cake is a great way to use up leftover pumpkin puree. It's easy to make, and it's always a hit with my family.
Synell Patterson
[email protected]This cake was a bit too dense for my taste. I think I would have preferred it if it had been a little lighter and fluffier.
Labo Jeff
[email protected]I'm not a big fan of pumpkin, but I thought I'd give this recipe a try. I was pleasantly surprised! The cake was moist and flavorful, and the pumpkin flavor was subtle. I would definitely make this again.
mudasir majeed
[email protected]This is my go-to recipe for pumpkin cake. It's always a crowd-pleaser, and it's so easy to make. I love that it's not too sweet, so it can be served as a dessert or a snack.
Chris Rogers
[email protected]This cake is perfect for a fall gathering. It's easy to make, and it's always a hit. I love the combination of pumpkin and polenta. It's a unique and delicious flavor.
BaD AngEl
[email protected]I've never made polenta cake before, but this recipe made it easy. The cake was moist and flavorful, and the pumpkin gave it a nice fall flavor. I will definitely be making this again.
Ame Edith
[email protected]This cake was a disappointment. It was dry and bland. I followed the recipe exactly, but it just didn't turn out well.
Romeo King
[email protected]I love pumpkin cake, and this recipe is one of my favorites. It's so moist and flavorful, and the polenta gives it a nice texture. I always get compliments when I make this cake.
Marichu Parongan
[email protected]This was an easy recipe to follow, and the cake turned out great! I used a 9x13 inch pan, and it took about 45 minutes to bake. I served it with a scoop of vanilla ice cream, and it was a perfect fall dessert.
Neneth Joyce Tuanquin Llanes
[email protected]I'm not a big fan of pumpkin, but I thought I'd give this recipe a try. I was pleasantly surprised! The cake was moist and flavorful, and the pumpkin flavor was subtle. I would definitely make this again.
Bray Way
[email protected]This cake was a bit too dense for my taste. I think I would have preferred it if it had been a little lighter and fluffier.
Soniya Tandukar
[email protected]I've made this cake several times now, and it's always a crowd-pleaser. It's so easy to make, and it's always moist and delicious. I love that it's not too sweet, so it can be served as a dessert or a snack.
shatavia Grey
[email protected]This pumpkin polenta cake was a delightful surprise! I was looking for something different to make with my leftover pumpkin puree, and this recipe fit the bill perfectly. The cake was moist and flavorful, with a lovely golden crust. I served it with