Yogurt Cornmeal Cake

Name: Yogurt Cornmeal Cake
Ingredients: butter, for greasing; 3/4 cup superfine sugar (or pulse granulated sugar in food processor until fine); 1 1/2 cups all-purpose flour; 2 1/4 teaspoons baking powder; 1/4 teaspoon kosher or sea salt; 2 large eggs; 1 1/2 cups organic yellow cornmeal; 1/2 cup plain yogurt; 5 Tablespoons canola oil; powdered sugar for dusting, optional

10 ingredients

1 steps

Ingredients

butter, for greasing
3/4 cup superfine sugar (or pulse granulated sugar in food processor until fine)
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon kosher or sea salt
2 large eggs
1 1/2 cups organic yellow cornmeal
1/2 cup plain yogurt
5 Tablespoons canola oil
powdered sugar for dusting, optional

Directions

1

Preheat oven to 350F. Grease and flour a 9-inch round cake pan with butter. Beat the eggs in a bowl; add the flour, cornmeal, yogurt, sugar, oil, and a pinch of salt and stir well. Place the mixture (it will be thick) into the prepared pan and bake for about 30 minutes until golden brown. Make sure you do not open the oven door for at least the first 20 minutes. Remove the cake from the oven and let cool, then turn out onto a rack to cool completely.