Best 2 Pumpkin Polenta Cake Recipes
Indulge in the symphony of flavors with our delectable Pumpkin Polenta Cake, a culinary masterpiece that harmonizes the rustic charm of polenta with the vibrant zest of pumpkin. This delightful creation is not just one, but a collection of irresistible recipes, each offering a unique twist on the classic. From the traditional Pumpkin Polenta Cake, bursting with warm spices and crowned with a luscious cream cheese frosting, to the gluten-free Almond Flour Pumpkin Polenta Cake, catering to dietary preferences without compromising taste.
For those seeking a delectable vegan option, the Vegan Pumpkin Polenta Cake awaits, promising a moist and flavorful experience. And for those with a penchant for indulgent desserts, the Pumpkin Polenta Bundt Cake beckons, adorned with a rich chocolate ganache that elevates it to sheer decadence. Embrace the versatility of polenta in the savory realm with our Pumpkin Polenta with Mushrooms and Sausage, a hearty and comforting dish that showcases its savory side. Last but not least, satisfy your sweet cravings with the Pumpkin Polenta Muffins, perfect for breakfast, snacks, or a quick dessert fix.
PUMPKIN POLENTA CAKE
The grainy texture of polenta and the marriage of flavours of pumpkin and sweet spices create a unique versatile loaf. Can also be made with cooked sweet potato or butternut squash instead of pumpkin. Serve warm or cold with savoury or sweet dishes.
Provided by SASHENKA
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h10m
Yield 9
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
- In a blender or food processor, blend pumpkin, butter, eggs, and egg whites. Mix in the brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves. Blend until smooth, and transfer to a medium bowl.
- Mix yogurt and polenta into the pumpkin mixture. Pour into the prepared baking dish.
- Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before slicing.
Nutrition Facts : Calories 285.6 calories, Carbohydrate 46.5 g, Cholesterol 52.7 mg, Fat 7.4 g, Fiber 4.4 g, Protein 9.9 g, SaturatedFat 3.3 g, Sodium 867 mg, Sugar 17.7 g
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
Tips:
- Use fresh pumpkin puree. Fresh pumpkin puree has a more intense flavor than canned puree and will make your cake more moist and delicious. To make your own pumpkin puree, simply roast a pumpkin in the oven until it is soft, then scoop out the flesh and blend it until smooth.
- Don't overmix the batter. Overmixing the batter can make your cake tough. Mix the ingredients just until they are combined, then stop.
- Use a bundt pan. A bundt pan will give your cake a beautiful shape and will help it to cook evenly. If you don't have a bundt pan, you can use a 9x13 inch baking pan.
- Let the cake cool completely before frosting it. This will help the frosting to set properly and will prevent it from melting.
Conclusion:
Pumpkin polenta cake is a delicious and moist cake that is perfect for fall. It is easy to make and can be dressed up or down to suit any occasion. Try it with a simple glaze or a decadent cream cheese frosting. No matter how you choose to serve it, this cake is sure to be a hit.
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