Brown Sugar Cornmeal Cake with Sweet Yogurt Topping

Name: Brown Sugar Cornmeal Cake with Sweet Yogurt Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick cooking spray; 2 cups all-purpose flour; 1 cup cornmeal; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 cups vanilla yogurt; 1 1/4 cups packed brown sugar; 3/4 cup canola oil; 3 large eggs; Juice and zest from 1 orange (about 1/2 cup juice, add water if juice from orange is short); 1 cup powdered sugar

Servings: persons

Nonstick cooking spray
2 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups vanilla yogurt
1 1/4 cups packed brown sugar
3/4 cup canola oil
3 large eggs
Juice and zest from 1 orange (about 1/2 cup juice, add water if juice from orange is short)
1 cup powdered sugar

1
Preheat the oven to 350.
2
Spray a standard size Bundt pan with nonstick cooking spray.
3
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
4
In a small bowl, whisk together 1 cup yogurt, brown sugar, oil, eggs and orange juice until completely combined.
5
Stir the wet ingredients into the dry just until incorporated.
6
Pour into prepared the pan and bake until it is puffed and golden and a tester placed in the center comes out clean, 35 to 40 minutes.
7
Remove from the oven, and when cool enough to handle, invert onto a wire cooling rack.
8
Cool completely before slicing.
9
For the topping, stir together the remaining 1 cup yogurt, orange zest and powdered sugar.
10
Slice the cake and serve with the yogurt topping drizzled over top.

1500

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Nonstick cooking spray, 2 cups all-purpose flour, 1 cup cornmeal, 2 teaspoons baking powder, and more.

Yes, Brown Sugar Cornmeal Cake with Sweet Yogurt Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!