Best 5 Brown Sugar Cornmeal Cake With Sweet Yogurt Topping Recipes
Indulge in a delightful culinary journey with our Brown Sugar Cornmeal Cake with Sweet Yogurt Topping, a symphony of flavors that will tantalize your taste buds. This irresistible cake boasts a moist, tender crumb, perfectly complemented by the sweet and tangy yogurt topping. Experience the harmonious blend of brown sugar and cornmeal, creating a unique texture and a burst of flavors in every bite.
Our culinary adventure doesn't stop there. Dive into the tempting Banana Chocolate Chip Muffins, where ripe bananas and rich chocolate chips unite in a moist and fluffy muffin heaven. Treat yourself to the delightful Lemon Blueberry Scones, bursting with fresh blueberries and a vibrant lemon zest that will brighten your day. And for a classic indulgence, our moist and decadent Chocolate Chip Cookies, studded with gooey chocolate chips, are a timeless favorite that never disappoints.
Each recipe is carefully crafted with detailed instructions and helpful tips, ensuring a successful baking experience for both seasoned bakers and culinary enthusiasts alike. Embark on this delectable adventure and create a symphony of flavors in your kitchen.
AWESOME YOGURT COFFEE CAKE WITH BROWN SUGAR-CINNAMON TOPPING
This coffee cake with yogurt has become a family favorite for breakfast. Just the right amount of sweetness with a firm, moist, flavorful cake. I have tried this recipe using different flavors of yogurt - although many seem to have no effect on flavor, the lemon is my favorite.
Provided by starmaster25
Categories Desserts Cakes Coffee Cake Recipes
Time 1h10m
Yield 12
Number Of Ingredients 16
Steps:
- Mix together brown sugar, walnuts, pecans, flour, butter, and cinnamon for the topping in a bowl until crumbly; set aside.
- Preheat the oven to 375 degrees F (190 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
- Combine sugar, yogurt, butter, eggs, milk, baking powder, and salt for the cake in a large bowl; beat with an electric mixer until smooth. Slowly mix in flour until combined; batter will be thick. Pour 1/2 of the batter into the bottom of the prepared pan. Generously spread 1/2 of the brown sugar-cinnamon topping over top. Top with remaining batter and then remaining topping.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack, then place brown sugar-cinnamon side up on a plate to serve.
Nutrition Facts : Calories 517.6 calories, Carbohydrate 72.5 g, Cholesterol 69.7 mg, Fat 23.4 g, Fiber 1.8 g, Protein 7.1 g, SaturatedFat 10.9 g, Sodium 498.6 mg, Sugar 45 g
SWEET CORNMEAL CAKE BRAZILIAN-STYLE
Very easy and fast to make from scratch and healthy, too. In Brazil, this cake is a favorite along a cup of coffee for breakfast. It is very similar in texture to a cornmeal bread, but only this is a sweet cake instead. Stir your favorite seeds or walnuts into the blended batter before pouring into the pan, if desired.
Provided by VickyLondres
Categories World Cuisine Recipes Latin American South American Brazilian
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 340 degrees F (170 degrees C). Grease and flour a 10-inch round cake pan.
- Blend cornmeal, sugar, milk, coconut milk, flour, eggs, and vegetable oil in a blender until smooth; add baking powder and blend to integrate. Pour the cornmeal mixture into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
Nutrition Facts : Calories 507.6 calories, Carbohydrate 79.2 g, Cholesterol 72.2 mg, Fat 18.3 g, Fiber 2.1 g, Protein 8.1 g, SaturatedFat 7.8 g, Sodium 106.1 mg, Sugar 39.7 g
THE MOST ADAPTABLE ONE-BOWL CORNMEAL POUNDCAKE
Is it cake time yet? Cake is comforting in a way that a tart or cookies are not, and this is especially true of loaf cakes, which you can convince yourself is just like bread. Slices of it fit in the toaster, so really, what's the difference? This citrus-scented cornmeal number is endlessly adaptable - use whatever fat you have on hand, dairy or light, bright flavoring you have on hand - and requires just one bowl. It's wonderful in slices, but extra nice toasted and buttered for breakfast.
Provided by Melissa Clark
Categories breakfast, cakes, dessert
Time 1h
Yield 1 (9-inch) loaf
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees, and grease and flour a 9-inch loaf pan. (Or grease and line it with parchment.)
- In a big bowl, add the sugar, and grate the zest from the orange, lemon or lime into the bowl. If you need a little aromatherapy, work the zest into the sugar with your fingers. (This technique is supposed to infuse the citrus into the sugar.)
- Add the fat, eggs, and yogurt to the bowl, along with the extract and nutmeg, if you like.
- Whisk in the salt, baking soda, baking powder and cornmeal. Once smooth, whisk in flour.
- Scrape the batter into the prepared pan, and bake for 45 minutes to an hour. Let it (mostly) cool in the pan. Then slice off a thick piece, butter it and let yourself be soothed.
CORNMEAL CAKE WITH BUTTERMILK ICE CREAM AND RHUBARB COMPOTE
A little cornmeal gives the cake a crunchy texture. The sweet-tangy ice cream and the tart compote help dress up the dessert for this holiday dinner.
Provided by Scott Peacock
Yield Makes 10 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Generously butter 9-inch cake pan with 2-inch-high sides. Dust pan with cornmeal, tapping out excess. Sift flour, ½ cup cornmeal, baking powder, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth and fluffy. Beat in orange peel. Gradually add 1 cup sugar and beat until light and fluffy, occasionally scraping sides of bowl. Add eggs 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Fold in dry ingredients in 3 additions until just incorporated. Transfer batter to pan; smooth top. Sprinkle with crushed sugar.
- Bake cake until tester inserted into center comes out clean, 25 to 30 minutes. Cool in pan on rack 10 minutes. Run knife around pan sides to loosen. Turn cake out onto plate, then invert, crushed sugar side up, onto rack. Cool completely. DO AHEAD: Can be made 8 hours ahead. Wrap in foil; let stand at room temperature.
- Cut cake into wedges. Serve with Buttermilk Ice Cream and Rhubarb Compote alongside.
STRAWBERRY RHUBARB COBBLER WITH CORNMEAL BISCUIT TOPPING
Categories Bread Dessert Bake Low Fat Strawberry Cornmeal Spring Summer Rhubarb Bon Appétit
Yield Serves 6
Number Of Ingredients 15
Steps:
- For Filling:
- Preheat oven to 400°F. Mix sugar, flour and cloves in large bowl. Add strawberries and rhubarb and toss to coat with sugar mixture. Transfer filling to 10-inch-diameter glass pie dish.
- For Topping:
- Mix flour, sugar, cornmeal, baking powder, baking soda and salt in medium bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until moist clumps form (do not overmix). Spoon topping evenly over filling.
- Bake until topping is golden brown and filling is tender, about 25 minutes. Serve warm or at room temperature.
Tips:
- Use fresh sweet corn for the best flavor. - To make sure the cake is cooked evenly, use a toothpick to check the center. It should come out clean when the cake is done. - If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using. - For a sweeter topping, use honey or maple syrup instead of yogurt. - You can also add a cup of fresh berries to the batter for a burst of flavor. - If you want a gluten-free cake, use gluten-free flour instead of all-purpose flour.Conclusion:
This moist and flavorful cornmeal cake is a perfect dessert for any occasion. With its sweet yogurt topping, it's sure to be a hit with everyone who tries it. So next time you're looking for a new cake recipe, give this one a try. You won't be disappointed!
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