Best Sweet Cornmeal Cake Brazilian Style Recipes

Brown Sugar Cornmeal Cake with Sweet Yogurt Topping image

Provided by Sandra Lee

Categories dessert

Time 1h55m

Yield 8 servings

Number Of Ingredients 12

Nonstick cooking spray
2 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups vanilla yogurt
1 1/4 cups packed brown sugar
3/4 cup canola oil
3 large eggs
Juice and zest from 1 orange (about 1/2 cup juice, add water if juice from orange is short)
1 cup powdered sugar

Steps:

Preheat the oven to 350. Spray a standard size Bundt pan with nonstick cooking spray.
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
In a small bowl, whisk together 1 cup yogurt, brown sugar, oil, eggs and orange juice until completely combined. Stir the wet ingredients into the dry just until incorporated. 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. Remove from the oven, and when cool enough to handle, invert onto a wire cooling rack. Cool completely before slicing.
For the topping, stir together the remaining 1 cup yogurt, orange zest and powdered sugar. Slice the cake and serve with the yogurt topping drizzled over top.

Cornmeal Cake image

Provided by Malu8033

Time 45m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 7

Steps:

Pre-heat the oven at 200°C.
Lightly oil (or butter) a non-stick 30 cm cake pan.
Mix the eggs yolk with sugar and oil.
Boil the milk and pour on the cornmeal, on a separated bowl,mixing well.
Mix this to the eggs mixture.
Sift the flour with the baking powder and add to the mixture.
On a clean bowl whisk the eggs white and fold into the mixture.
Pour this to the prepared pan and bake for 30 minutes or until the tester come out clean.

Nutrition Facts : Calories 385.7, Fat 14.3, SaturatedFat 2.1, Cholesterol 77.8, Sodium 154.2, Carbohydrate 60.5, Fiber 1.2, Sugar 40.1, Protein 5.6