I discovered this amazing pumpkin and cornmeal cake recipe in one of my all-time favorite magazines, Fine Cooking, back in 2003. I bake it almost every Thanksgiving and love having it around for a few days. It keeps beautifully and is such a treat to slice into whenever friends stop by or I want a little something sweet with my coffee. I’m posting it here so I never lose it and so it can keep finding its way back into my kitchen—and hopefully yours—year after year.
Ingredients:
- 230 g unsalted butter, at room temperature
- 200 g granulated sugar
- 1 tablespoon finely grated orange zest
- 1 large egg
- 2 large eggs, separated
- 225 g canned pure pumpkin
- 1 teaspoon vanilla extract
- 190 g all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 100 g fine-ground yellow cornmeal
- Sifted confectioners’ sugar, for garnish
Instructions:
Preheat the oven to 350°F. Generously butter a 9-inch Bundt pan and set aside.
In a large bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter, sugar, and orange zest together on medium speed until light and fluffy, about 3 minutes.
Add the whole egg and the two yolks, one at a time, beating well and scraping down the sides of the bowl after each addition. (Reserve the two egg whites for later.) Beat in the pumpkin and vanilla extract until well combined.
In a separate bowl, sift together the flour, baking powder, and salt. Stir in the cornmeal.
Add the dry ingredients to the pumpkin mixture in three additions, gently folding with a rubber spatula after each one. Mix just until combined.
In a clean bowl, using a clean whisk or hand mixer, beat the reserved egg whites until they form soft peaks. Gently fold the egg whites into the batter until no white streaks remain.
Spoon the batter into the prepared pan and smooth the top.
Bake for 40–50 minutes, or until the top is springy to the touch, the sides begin to pull away from the pan, and a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Dust with sifted confectioners’ sugar, if desired.
Tip: This cake keeps remarkably well. Cover lightly and store at room temperature for up to 6 days, or freeze for up to 2 months.