Pumpkin Polenta Cake

12 ingredients
4 steps

Ingredients

  • 2 cups canned pumpkin puree
  • 2 tablespoons butter, room temperature
  • 2 eggs, lightly beaten
  • 4 egg whites, lightly beaten
  • 1/2 cup brown sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 cup low-fat plain yogurt
  • 2 cups polenta or yellow cornmeal

Directions

  1. 1
    Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
  2. 2
    In a blender or food processor, blend pumpkin, butter, eggs, and egg whites. Mix in the brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves. Blend until smooth, and transfer to a medium bowl.
  3. 3
    Mix yogurt and polenta into the pumpkin mixture. Pour into the prepared baking dish.
  4. 4
    Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before slicing.

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