Pumpkin Cornmeal Cake | Midwest Living
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Pumpkin Cornmeal Cake

Pumpkin Cornmeal Cake

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  • Makes: 15 to 20 servings
  • Prep 20 mins
  • Bake 50 mins
  • Cool 1 hr

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Ingredients

  • Polenta-style cornmeal* or regular yellow cornmeal
  • 1 cup unsalted butter
  • 1 1/2 cups granulated sugar
  • 4 eggs
  • 1 cup canned pumpkin
  • 2 teaspoons Grand Marinier, other orange liqueur, or orange juice
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 3/4 cup polenta-style cornmeal, instant polenta, or regular yellow cornmeal
  • 2 teaspoons baking powder
  • 3/4 cup milk
  • 1/2 cup pumpkin seeds, toasted and coarsely chopped (pepitas)
  • 1 tablespoon grated orange peel
  • Sifted powdered sugar
  • 1 recipe Pumpkin Mascarpone (see recipe below)
  • Small pears or other small fruits of the season (optional)

Directions

  1. Grease a 10-inch fluted tube pan. Sprinkle pan with cornmeal. Set aside.
  2. In a large bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add granulated sugar; beat until light and fluffy. Add eggs, pumpkin, orange liqueur, and vanilla; beat well.
  3. In a medium bowl, combine flour, the 3/4 cup cornmeal, and the baking powder. Beating on low speed, add the flour mixture alternately with the milk to the butter mixture. Stir in pumpkin seeds and orange peel. Pour into prepared pan.
  4. Bake in a 350 degree F oven for 50 to 60 minutes or until a toothpick inserted near the center comes out clean.
  5. Cool on a wire rack for 15 minutes. Remove from pan; cool. Sprinkle with powdered sugar. Serve with Pumpkin Mascarpone and fruit. Makes 15 to 20 servings.

Note

  • * Look for polenta-style cornmeal in Italian grocery stores or in the flour section of large supermarkets.

Pumpkin Mascarpone

Ingredients

  • 1 cup canned pumpkin
  • 1 8 - ounce container mascarpone cheese (scant 1 cup)
  • 1/4 cup sifted powdered sugar
  • 2 teaspoons finely shredded orange peel
  • 1 tablespoon orange juice

Directions

  1. In a small bowl, mix pumpkin, mascarpone cheese, powdered sugar, orange peel, and orange juice until well combined. Makes 1-3/4 cups.

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