Best Pumpkin And Cornmeal Cake With Orange Syrup Recipes

PUMPKIN AND CORNMEAL CAKE

Steps:

• Position oven rack in middle of oven, preheat to 350 degrees.
• Butter a 9-inch bundt pan.
• With a mixer and paddle attachment, beat butter, zest and sugar until light and fluffy- about 3 minutes.
• One at a time, add egg and egg yolks, beating well and scraping sides of bowl after each addition.
• Beat in pumpkin and vanilla.
• Sift together flour, baking powder and salt, stir in cornmeal.
• Add dry mixture to pumpkin batter in 3 staqges, stirring gently but thoroughly with rubber spatula after each addition.
• Do not overwork batter.
• In a clean bowl, whip egg whites to soft peaks.
• Gently fold whites into batter with spatula until there are no longer any white streaks.
• Scrape batter into pan, smooth surface.
• Bake until top is springy when lightly touched, the sides should be pulling away from the pan and a wooden skewer inserted in the center of the cake comes out clean- about 40-50 minutes.
• Let cool for 20 minutes and then invert cake onto a rack to cool completely.
• Dust with powdered sugar if you like.
• For Orange Syrup: In a small saucepan over low heat, combine orange juice and sugar, stirring until sugar has dissolved.
• Boil without stirring for 2 minutes.
• Serve each slice with a drizzle of warm syrup accompanied by yougurt or vanilla ice cream.

PUMPKIN AND ORANGE BREAKFAST CAKE WITH A FRESH ORANGE SYRUP

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-inch fluted tube pan and set it aside. Cream the butter, sugar, and orange zest together until light and fluffy. Add the whole egg and the two egg yolks, one at a time, beating well and scraping down the sides of the bowl between each addition. Beat in the pumpkin puree.
• Sift together the flours, baking powder, and salt. Add to the pumpkin batter in three or four stages, blending gently but thoroughly after each. Stir in the final addition of dry ingredients by hand if you have been using a mixer, so as not to overwork the batter. In a clean small bowl, whip the egg whites until they hold soft peaks. Fold into the batter, then scrape the batter into the prepared pan and smooth the surface. Bake in the center of the oven for 50 to 60 minutes, or until the top of the cake is springy when lightly touched, the sides are beginning to pull away from the sides of the pan and a wooden skewer inserted in the center of the cake comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack and cool completely. This cake keeps very well for several days, well wrapped, and it freezes beautifully for up to 2 months.
• For the syrup, combine the orange juice and sugar in a small saucepan over low heat and stir until the sugar has dissolved. Increase the heat, bringing the syrup to a boil. Boil without stirring for 2 minutes, then use immediately, or allow to cool and refrigerate for up to 3 days (reheat gently).
• To serve, place one slice of the pumpkin orange cake on each plate. Spoon a few tablespoons of the warm syrup over each piece, and accompany with a scoop of thick vanilla yogurt (for breakfast) or ice cream (for dessert).

ORANGE CORNMEAL CAKE

Steps:

• Preheat oven to 375 degrees. Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of wax or parchment paper, and brush paper with oil.
• In a large bowl, whisk together oil, eggs, 1 cup sugar, and wine until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.
• Pour batter into prepared pan; sprinkle top evenly with remaining 1/3 cup sugar (topping will be thick). Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 35 to 40 minutes.
• Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper. Reinvert cake onto a rack to cool completely. Serve with orange segments, if desired.