Monday, April 28, 2014

Cornmeal Bundt Cake with Pecan Pie Swirl



This cake is a little dense and savory -- as you would expect from something made with cornmeal and rosemary. Undoubtedly, I prefer my desserts sweeter, so my favorite part of this cake is the top portion -- the part featuring icing! If you keep these characteristics in mind, however, it makes a good breakfast or tea cake -- but is not ideal for dessert.


Cornmeal Bundt Cake with Pecan Pie Swirl
Vegetarian Times


Swirl:
6 oz cream cheese, softened
1 egg
1 1/2 tsp cinnamon
1/2 tsp vanilla

Swirl and Topping:
1/2 c sugar
1 T lemon juice
1 c pecans, coarsely chopped
1/3 c powdered sugar

Cake Batter:
2 1/4 c flour
3/4 c cornmeal
1 T + 2 tsp rosemary, finely chopped
2 tsp baking powder
1/2 tsp baking soda
1 1/4 tsp salt
1/3 c sugar
1 c yogurt
3 eggs, lightly beaten
3/4 c olive oil
1 T vanilla





Preheat oven to 350°F. Spray 10-inch Bundt pan with cooking spray, and dust with flour.

To make Swirl, whisk together cream cheese, egg, cinnamon, and vanilla in bowl; set aside.

Combine sugar, lemon juice, and 1 Tbs. water in small saucepan over medium heat. Simmer 5 minutes, or until syrup thickens. Remove from heat, and stir in pecans. Set aside 1/3 cup pecan mixture to cool for garnish. Add remaining pecan mixture to cream cheese mixture.

To make cake, whisk together flour, cornmeal, rosemary, baking powder, baking soda, and salt in bowl.

Whisk together sugar, yogurt, eggs, oil, and vanilla in separate bowl.

Stir flour mixture into yogurt mixture until thoroughly combined.

Pour half of batter into prepared Bundt pan. Spoon cream cheese mixture over batter. Spread remaining batter on top of cream cheese mixture. Drag knife or wooden skewer through batter and cream cheese mixture to swirl. Bake 55 minutes, or until toothpick comes out clean. Cool pan on wire rack 10 minutes. Invert onto wire rack to cool completely.








































To garnish with Topping: Coarsely chop remaining 1/3 cup pecan mixture. Whisk confectioners’ sugar with 1 Tbs. water in bowl, and drizzle over Cake. Sprinkle pecan mixture over top while glaze is still wet. Let glaze set at least 1 hour before serving.








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