For a richer flavor, try using brown butter instead of softened butter. Feel free to substitute cooked sweet potato or butternut squash puree for the pumpkin. Add chopped nuts, dried cranberries, or chocolate chips for extra texture and flavor. Serve with a dollop of whipped cream, a drizzle of maple syrup, or a sprinkle of powdered sugar. Store leftovers in an airtight container at room temperature for up to 3 days.
Pumpkin Polenta Cake
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PREP TIME25 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 10 mins
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SERVING9 People
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VIEWS36
Embrace the season with this delightful Pumpkin Polenta Cake! The rustic charm of polenta meets the cozy flavors of pumpkin and warm spices, creating a moist and versatile loaf that's perfect for any occasion. Enjoy it warm or cold, alongside both sweet and savory dishes.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate47 g
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Cholesterol53 mg
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Fiber4 g
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Protein10 g
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Saturated Fat3 g
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Sodium867 mg
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Sugar18 g
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Fat7 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350°F (175°C). Grease an 8-inch square baking dish with butter or cooking spray. (5 minutes)
02 Step
Recipe View 2 mins In a blender or food processor, combine pumpkin puree, softened butter, eggs, and egg whites. (2 minutes)
03 Step
Recipe View 3 mins Add brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves to the blender or food processor. Blend until the mixture is completely smooth. (3 minutes)
04 Step
Recipe View 1 mins Transfer the pumpkin mixture to a medium mixing bowl. (1 minute)
05 Step
Recipe View 3 mins Gently fold in the yogurt and polenta until just combined. Be careful not to overmix. (3 minutes)
06 Step
Recipe View 1 mins Pour the batter into the prepared baking dish, spreading it evenly. (1 minute)
07 Step
Recipe View 50 mins Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. (50 minutes)
08 Step
Recipe View 15 mins Let the cake cool in the dish for at least 15 minutes before slicing and serving. (15 minutes)
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Kevon Abshire
Apr 28, 2025This recipe is so easy to follow, and the cake is always a success.
Mackenzie Dickens
Apr 19, 2025I added chopped walnuts and dried cranberries, and it was a huge hit at my Thanksgiving dinner.
Abigail Turcotte
Apr 9, 2025This cake is amazing! It's so moist and flavorful, and the spices are perfect for fall.
Marcia Weber
Apr 5, 2025I substituted sweet potato puree and it turned out great! My family loved it.
Juanita Schowalterhansen
Mar 14, 2025I love that this cake isn't too sweet. It's perfect for breakfast or dessert.