Sweet Low Fat Cornmeal Cake

Submitted by ladypit

"This has a crunchy outershell and a soft sweet middle. Every so slightly adaped from "Hey, Mom! I'm Hungry!" by Susan Powter."

 

• Ready In: 50mins
• Ingredients: 10
• Serves: 16

ingredients

• 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

directions

1. Preheat the oven to 350 degrees.
2. In a large bowl mix the cormeal, flour, sugar, baking powder and salt.
3. In a smaller bowl mix the yogurt, oil, jam, egg, and milk.
4. Mix well to break up the jam.
5. Mix it until it is frothy.
6. Combine the 2 mixtures carefully, just until combined.
7. Spray a 9 inch round cake pan, or I use a 9 inch tart pan with a pretty edge.
8. Pour the mixture into the pan and bake for 30-40 minutes.
9. It puffs up in the middle a bit and should be brown on the top.
10. A toothpick or knife inserted in the middle should come out clean.

Reviews

[Amberngriffinco]

very moist.. I almost wanted to add whip cream and fresh berries for a dessert. very good, very good!

 

[Roosie]

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!