Pumpkin Polenta Cake

Pumpkin Polenta Cake

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"The grainy texture of polenta and the marriage of flavours of pumpkin and sweet spices create a unique versatile loaf. Can also be made with cooked sweet potato or butternut squash instead of pumpkin. Serve warm or cold with savoury or sweet dishes."
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Ingredients

1 h 10 m servings 286 cals
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Original recipe yields 9 servings

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Nutrition

  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 46.5g
  • 15%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 867 mg
  • 35%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
  2. In a blender or food processor, blend pumpkin, butter, eggs, and egg whites. Mix in the brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves. Blend until smooth, and transfer to a medium bowl.
  3. Mix yogurt and polenta into the pumpkin mixture. Pour into the prepared baking dish.
  4. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before slicing.

Reviews

10
  1. 10 Ratings

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Most helpful positive review

Used mashed fresh sweet potatoes instead of pumpkin and cut cloves back to 1/2 tsp. Absolutely loved this!

Most helpful critical review

This recipe is actually a good jumping-off point. I adjusted a few things... reduced the salt/baking soda by half, and added 1/2 c Splenda for some extra sweetness. I didnt have all the indivi...

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Used mashed fresh sweet potatoes instead of pumpkin and cut cloves back to 1/2 tsp. Absolutely loved this!

This recipe is actually a good jumping-off point. I adjusted a few things... reduced the salt/baking soda by half, and added 1/2 c Splenda for some extra sweetness. I didnt have all the indivi...

The problem with this recipe isn't the baking soda or salt it's the cloves. Decrease the cloves or change it to pumpkin pie spice (2 t) instead of the other spices, and it's GREAT!!!! You can ch...

Call this like it is--polenta is cornmeal, so I used 2 cups of cornmeal! I changed the brown sugar to 1/4 cup agave syrup, and instead of eggs and egg whites, I just used 4 eggs. I didn't know...

I loved it. Made a 1/2 recipe, and used two eggs instead of the egg whites. Also used pumpkin pie spice instead of nutmeg and cloves, cornmeal for the polenta, light sour cream for yogurt, and...

My husband, who is not gluten-free like I am, loves this! He eats it broken up with milk poured on it like cush. 2 cups of pumpkin~1 can. I use 4 whole eggs instead of any whites, 1/2 cp agave f...

This recipe marries some of my favourite flavours! Some reviewers seem to have an issue with the texture, which may come from some confusion over the word 'polenta.' In many places not North A...

Too bland :(

Makes excellent muffins!

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