Sweet Low Fat Cornmeal Cake Recipes

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.

BROWN SUGAR CORNMEAL CAKE WITH SWEET YOGURT TOPPING

Steps:

• Preheat the oven to 350. Spray a standard size Bundt pan with nonstick cooking spray.
• In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
• In a small bowl, whisk together 1 cup yogurt, brown sugar, oil, eggs and orange juice until completely combined. Stir the wet ingredients into the dry just until incorporated. 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. Remove from the oven, and when cool enough to handle, invert onto a wire cooling rack. Cool completely before slicing.
• For the topping, stir together the remaining 1 cup yogurt, orange zest and powdered sugar. Slice the cake and serve with the yogurt topping drizzled over top.

SWEET LOW FAT CORNMEAL CAKE

Steps:

• Preheat the oven to 350 degrees.
• In a large bowl mix the cormeal, flour, sugar, baking powder and salt.
• In a smaller bowl mix the yogurt, oil, jam, egg, and milk.
• Mix well to break up the jam.
• Mix it until it is frothy.
• Combine the 2 mixtures carefully, just until combined.
• Spray a 9 inch round cake pan, or I use a 9 inch tart pan with a pretty edge.
• Pour the mixture into the pan and bake for 30-40 minutes.
• It puffs up in the middle a bit and should be brown on the top.
• A toothpick or knife inserted in the middle should come out clean.