Pumpkin Cornmeal Cake

Pumpkin Cornmeal Cake

Who’s ready to jump on the pumpkin bandwagon again this fall? I am! I love the flavor of pumpkin, and the wonderful spices that go so well with it. I’m always looking for new pumpkin recipes this time of year. For this post I wanted to share this Pumpkin Cornmeal Cake recipe that I’ve had for a while. The best part about it is that you can really taste the pumpkin itself, not just the spices that go with it. Also, although it’s a cake it really isn’t too sweet.  It’s more like jazzed up cornbread for the fall!

The recipe was adapted from Fresh magazine, a Hannaford production. So for those of you in the New England area may have already seen this recipe there.


1 3/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1/4 tsp. cinnamon
6 Tbsp. salted butter, at room temperature
2/3 cup light brown sugar, packed
1/3 cup sugar
2 eggs
1 cups pumpkin puree
1/2 cup buttermilk
1 tsp. vanilla extract

1. Preheat oven to 350 degrees. Spray 9in. square baking pan with cooking spray. In a bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and cinnamon.

2. Using an electric mixer on medium-high, cream butter and sugars. Beat in eggs. Add pumpkin, buttermilk, and vanilla. Mix until well blended. With mixer on low, add in flour mixture, mix until just blended. Scrape batter into 9in. square pan.

3. Bake until cake is golden and toothpick inserted into the center comes out clean, about 40-45 minutes. Optional: dust with confectioners sugar.

Then eat it!  My favorite time to eat this cake is for breakfast with a chai or some strong black tea…

And what better to enjoy this cake with than a tasty chai latte that I didn’t have to make myself! Cheers.

Pumpkin Cornmeal Cake 2


One response to “Pumpkin Cornmeal Cake

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