Brown Sugar Cornmeal Cake With Sweet Yogurt Topping
Serves: 6
Hosea Feil
1 January 1970
Based on User reviews:
41
Spice
53
Sweetness
50
Sourness
31
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 cup
Cornmeal2 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Salt2 cups
Vanilla Yogurt1.25 cups
Brown Sugar (packed)3 cup
Canola Oil3 large
Egg1 cup
Powdered SugarDirections:
1
Preheat the oven to 350
2
Spray a standard size Bundt pan with nonstick cooking spray
3
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt
4
In a small bowl, whisk together 1 cup yogurt, brown sugar, oil, eggs and orange juice until completely combined
5
Stir the wet ingredients into the dry just until incorporated
6
Pour into prepared the pan and bake until it is puffed and golden and a tester placed in the center comes out clean, 35 to 40 minutes
7
Remove from the oven, and when cool enough to handle, invert onto a wire cooling rack
8
Cool completely before slicing
9
For the topping, stir together the remaining 1 cup yogurt, orange zest and powdered sugar
10
Slice the cake and serve with the yogurt topping drizzled over top