Best Yogurt Cornmeal Cake 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.

Dannon's Sweet Yogurt Cornmeal Cake image

Provided by Renegade Chef

Categories Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

1 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar, and
2 tablespoons sugar, divided
2 cups low-fat vanilla yogurt, divided
1 egg
1/3 cup canola oil
1 cup sliced strawberry
1 cup blueberries
1/4 cup orange juice

Steps:

Preheat oven to 400 degrees.
In a bowl combine cornmeal, flour, baking powder, baking soda, salt and 1/2 cup sugar. Mix well.
Add 1 cup yogurt, egg, and oil. Mix until just blended.
Pour into prepared pan (9-inch round pan, lightly greased) and bake 25-30 minutes or until golden and firm to the touch. Cool cake slightly before cutting.
Meanwhile, combine berries, 2 tbsp sugar, and juice. Let stand for 15 minutes.
Serve sliced cake with 1/4 cup sweetened berries and a dollop of yogurt per slice.

Nutrition Facts : Calories 334.3, Fat 11.3, SaturatedFat 1.4, Cholesterol 29.5, Sodium 370, Carbohydrate 52.9, Fiber 2.4, Sugar 27.6, Protein 7

YOGURT CORNMEAL CAKE image

Categories Cake

Yield 8 to 10 servings

Number Of Ingredients 10

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

Steps:

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.