Pumpkin and Cornmeal Cake

Recipe by Elly in Canada
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Position oven rack in middle of oven, preheat to 350 degrees.
  • Butter a 9-inch bundt pan.
  • With a mixer and paddle attachment, beat butter, zest and sugar until light and fluffy- about 3 minutes.
  • One at a time, add egg and egg yolks, beating well and scraping sides of bowl after each addition.
  • Beat in pumpkin and vanilla.
  • Sift together flour, baking powder and salt, stir in cornmeal.
  • Add dry mixture to pumpkin batter in 3 staqges, stirring gently but thoroughly with rubber spatula after each addition.
  • Do not overwork batter.
  • In a clean bowl, whip egg whites to soft peaks.
  • Gently fold whites into batter with spatula until there are no longer any white streaks.
  • Scrape batter into pan, smooth surface.
  • Bake until top is springy when lightly touched, the sides should be pulling away from the pan and a wooden skewer inserted in the center of the cake comes out clean- about 40-50 minutes.
  • Let cool for 20 minutes and then invert cake onto a rack to cool completely.
  • Dust with powdered sugar if you like.
  • For Orange Syrup: In a small saucepan over low heat, combine orange juice and sugar, stirring until sugar has dissolved.
  • Boil without stirring for 2 minutes.
  • Serve each slice with a drizzle of warm syrup accompanied by yougurt or vanilla ice cream.
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