Prep 10 mins
Cook 40 mins
This has a crunchy outershell and a soft sweet middle. Every so slightly adaped from "Hey, Mom! I'm Hungry!" by Susan Powter.
- 1 cup cornmeal
- 1 cup flour
- 1⁄2 cup brown sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 ounces non-fat vanilla yogurt
- 3 tablespoons whole fruit jam
- 1 tablespoon canola oil
- 3⁄4 cup egg substitute (or use egg whites)
- 2⁄3 cup skim milk
- Preheat the oven to 350 degrees.
- In a large bowl mix the cormeal, flour, sugar, baking powder and salt.
- In a smaller bowl mix the yogurt, oil, jam, egg, and milk.
- Mix well to break up the jam.
- Mix it until it is frothy.
- Combine the 2 mixtures carefully, just until combined.
- Spray a 9 inch round cake pan, or I use a 9 inch tart pan with a pretty edge.
- Pour the mixture into the pan and bake for 30-40 minutes.
- It puffs up in the middle a bit and should be brown on the top.
- A toothpick or knife inserted in the middle should come out clean.
very moist.. I almost wanted to add whip cream and fresh berries for a dessert. very good, very good!
Very tasty. One should realize, though, that this is more of a snack cake than a dessert cake. It tastes a bit like a sweet cornbread which is nice (a bit too sweet enough to pass as cornbread at a savory meal, though). The texture is moist- even to the point of being custardy. I baked this in a 9" (I believe) springform pan, which worked wonderfully. I used 3 eggs rather than egg whites or egg substitute and used plain yogurt and added 3/4 tsp vanilla extract. I used apricot preserves for the jam. Mine was not terribly sweet and I chose to make a light glaze for the top to avoid the cornbread taste, but then again, since I used plain yogurt, I may have lost a little sweetness in that and a different jam might have given a little more sweet, too. I love the texture! Thanks for posting, ladypit!