Pumpkin Cornmeal Cake

Categories: Hannaford Fresh magazine

Ingredients

• 1 3/4 cups all purpose flour (add 3/4 tsp xanthan gum if making GF with multi-purpose flour blend)
• 1/2 cup cornmeal
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 6 Tbsp butter, room temperature
• 2/3 cup light brown sugar, packed (can sub maple syrup)
• 1/2 cup sugar
• 2 eggs
• 1 cup pumpkin puree
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• Powdered sugar (optional)

Directions

1. eheat oven to 350. Spray an 8×8″ or 9×9″ baking pan with cooking spray.

2. In a medium bowl, whisk together flour, cornmeal, baking powder and soda, salt and cinnamon.

3. In a mixing bowl, combine butter and sugars and beat until creamy. Beat in eggs. Add buttermilk, vanilla and pumpkin and beat until blended. With mixer on low speed, add in flour mixture, combining until just blended. Scrape batter into prepared pan.

4. Bake until cake is golden and a cake tester comes out clean, about 40-50 minutes. If desired, dust with powdered sugar. Serve warm or at room temperature. May be topped with whipped cream or fresh berries. For breakfast, may be served with cream cheese.

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