Pumpkin Polenta Cake Recipe

Name: Pumpkin Polenta Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups all-purpose flour; 2 teaspoons pumpkin pie spice; 1 teaspoon cinnamon; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 cup unsalted butter; 1 cup light brown sugar; 1 cup granulated sugar; 3 large eggs; 1 cup canned pumpkin puree; 1 cup medium polenta (cornmeal); 1/3 cup milk

Servings: persons

2 1/2 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter
1 cup light brown sugar
1 cup granulated sugar
3 large eggs
1 cup canned pumpkin puree
1 cup medium polenta (cornmeal)
1/3 cup milk

1
Adjust rack to lower third of oven; preheat oven to 350 degrees. Grease and flour a 10-inch angel food tube pan. For best results, have all ingredients at room temperature.
2
Sift together the flour, spices, baking powder, baking soda and salt; set aside. Using an electric mixer, preferably with a paddle attachment, beat the butter at medium speed until creamy and smooth. Add the brown and granulated sugars; beat until light. Add the eggs, 1 at a time, beating well after each addition. Reduce mixer speed to low; add the pumpkin puree and polenta. Add the flour mixture to the pumpkin mixture alternately with the milk, ending with the dry ingredients, and stir just until well blended. Pour the batter into the prepared pan, spreading it evenly.
3
Bake for 55 to 65 minutes, or until a cake tester comes out free of raw batter. Remove the pan from the oven and place on a wire rack. Let the cake cool in the pan for about 10 minutes. Invert the cake onto the wire rack; remove the cake pan. Let the cake cool completely before slicing.

1207

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, 1 1/2 teaspoons baking powder, and more.

Yes, Pumpkin Polenta Cake 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.

Pumpkin Polenta Cake

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