Brown Sugar Cornmeal Cake With Sweet Yogurt Topping Recipes

DANNON'S SWEET YOGURT CORNMEAL CAKE

Steps:

• Preheat oven to 400 degrees.
• In a bowl combine cornmeal, flour, baking powder, baking soda, salt and 1/2 cup sugar. Mix well.
• Add 1 cup yogurt, egg, and oil. Mix until just blended.
• Pour into prepared pan (9-inch round pan, lightly greased) and bake 25-30 minutes or until golden and firm to the touch. Cool cake slightly before cutting.
• Meanwhile, combine berries, 2 tbsp sugar, and juice. Let stand for 15 minutes.
• Serve sliced cake with 1/4 cup sweetened berries and a dollop of yogurt per slice.

THE MOST ADAPTABLE ONE-BOWL CORNMEAL POUNDCAKE

Steps:

• Heat oven to 350 degrees, and grease and flour a 9-inch loaf pan. (Or grease and line it with parchment.)
• In a big bowl, add the sugar, and grate the zest from the orange, lemon or lime into the bowl. If you need a little aromatherapy, work the zest into the sugar with your fingers. (This technique is supposed to infuse the citrus into the sugar.)
• Add the fat, eggs, and yogurt to the bowl, along with the extract and nutmeg, if you like.
• Whisk in the salt, baking soda, baking powder and cornmeal. Once smooth, whisk in flour.
• Scrape the batter into the prepared pan, and bake for 45 minutes to an hour. Let it (mostly) cool in the pan. Then slice off a thick piece, butter it and let yourself be soothed.

SWEET CORNMEAL CAKE BRAZILIAN-STYLE

Steps:

• Preheat oven to 340 degrees F (170 degrees C). Grease and flour a 10-inch round cake pan.
• Blend cornmeal, sugar, milk, coconut milk, flour, eggs, and vegetable oil in a blender until smooth; add baking powder and blend to integrate. Pour the cornmeal mixture into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.