Sweet Low Fat Cornmeal Cake

Total Time
50mins
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.

Ingredients Nutrition

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

(2)
Most Helpful

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

Amberngriffinco November 29, 2008

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!

Roosie July 29, 2004

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