Pumpkin and Cornmeal Cake Recipe 🎃🍰

Overview:

Indulge in the delightful fusion of flavors with this Pumpkin and Cornmeal Cake recipe! Originally featured in Fine Cooking Magazine, this cake boasts a beautiful color and texture that will captivate your taste buds. Plus, it’s incredibly versatile—you can adjust the amount of pumpkin to achieve your desired level of moistness. Serve it alongside Burnt Orange Caramel Sauce for an extra special treat!

• Preparation Time: 20 minutes
• Cooking Time: 50 minutes
• Total Time: 1 hour and 10 minutes
• Servings: 12
• Yield: 1 9-inch bundt cake
• Recipe Category: Dessert
• Keywords: Thanksgiving, Weeknight, < 4 Hours

Ingredients:

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• Zest of 1 orange
• 1 egg
• 2 egg yolks
• 8 – 12 ounces canned solid-pack pumpkin
• 1 teaspoon vanilla extract
• 6 3/4 ounces all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup cornmeal
• 1/2 cup powdered sugar (for dusting)
• Optional: yogurt or vanilla ice cream for serving

Instructions:

1. Preheat and Prepare: Position the oven rack in the middle and preheat the oven to 350 degrees Fahrenheit. Butter a 9-inch bundt pan generously.

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2. Cream Butter and Sugar: Using a mixer with a paddle attachment, beat the unsalted butter, orange zest, and granulated sugar together until light and fluffy, which should take about 3 minutes.

3. Incorporate Eggs: Gradually add the egg and egg yolks one at a time, beating well after each addition. Remember to scrape down the sides of the bowl to ensure everything is well mixed.

4. Add Pumpkin and Vanilla: Beat in the canned pumpkin and vanilla extract until fully incorporated into the mixture.

5. Prepare Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Stir in the cornmeal until evenly combined.

6. Combine Wet and Dry Ingredients: Add the dry mixture to the pumpkin batter in three stages, gently stirring after each addition with a rubber spatula. It’s crucial not to overwork the batter.

7. Whip Egg Whites: In a clean bowl, whip the egg whites until they form soft peaks.

8. Fold Egg Whites: Gently fold the whipped egg whites into the batter using a spatula until there are no white streaks remaining.

9. Transfer Batter: Scrape the batter into the prepared bundt pan, smoothing the surface evenly.

10. Bake: Place the pan in the preheated oven and bake for 40 to 50 minutes, or until the top of the cake springs back when lightly touched, the sides begin to pull away from the pan, and a wooden skewer inserted into the center comes out clean.

11. Cool: Allow the cake to cool in the pan for 20 minutes before inverting it onto a rack to cool completely.

12. Optional Dusting: If desired, dust the cooled cake with powdered sugar for an elegant finish.

13. Orange Syrup (Optional): In a small saucepan over low heat, combine orange juice and sugar, stirring until the sugar has dissolved. Allow it to boil without stirring for 2 minutes. Serve each slice of cake with a drizzle of warm syrup alongside yogurt or vanilla ice cream for an extra indulgent touch.

Enjoy your delectable Pumpkin and Cornmeal Cake, perfect for any occasion or as a delightful dessert for Thanksgiving or a cozy weeknight treat!