Pumpkin Polenta Cake
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Yields:
-
16 slices
- Serves:
- 16
ingredients
- 473.18 ml canned pumpkin puree
- 29.58 ml canola oil (or 2 Tablespoons applesauce or just skip it!)
- 4 eggs
- 236.59 ml Splenda granular, adjust to your taste
- 2.46 ml baking soda
- 2.46 ml salt
- 9.85 ml pumpkin pie spice (1 tsp cinnamon, 1/2 t ginger, 1/2 t allspice, 1/4 t nutmeg)
- 236.59 ml plain fat-free yogurt or 236.59 ml fat free sour cream
- 473.18 ml cornmeal
directions
-
DIRECTIONS:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. In a blender or food processor, blend pumpkin, oil, and eggs. Mix in the sweetener, baking soda, salt, pumpkin pie spice (optional cocoa powder). Blend until smooth, and transfer to a medium bowl. Mix yogurt (milk) and polenta into the pumpkin mixture. Pour into the prepared baking dish.
- Bake 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool slightly before slicing.
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