Yogurt Cornmeal Cake Recipes

ORANGE CORNMEAL CAKE

Steps:

• Preheat oven to 350°. In a large bowl, beat sugar and oil until blended. Beat in eggs, yogurt, orange juice and zest. In another bowl, whisk flour, cornmeal, baking powder, salt and baking soda; gradually beat into sugar mixture. Pour into a greased 9-in. springform pan. Place pan on a baking sheet., Bake until golden brown and a toothpick inserted in center comes out with moist crumbs, 40-45 minutes., Meanwhile for glaze, in a microwave-safe bowl, combine sugar, orange juice and butter; microwave on high 2-3 minutes, stirring every 30 seconds. Place cake on a wire rack. Slowly drizzle 1/2 cup glaze over warm cake; let stand 5 minutes. Slowly drizzle remaining glaze over cake; loosen sides from pan with a knife. Cool completely in pan. Cover and let stand overnight. Remove rim from pan. Serve with whipped cream and, if desired, orange zest.

YOGURT CORNBREAD

Steps:

• Preheat oven to 425°. Combine the first 5 ingredients. In another bowl, combine remaining ingredients. Stir into dry ingredients just until moistened. Pour into an 8-in. square baking dish coated with cooking spray. Bake until a toothpick comes out clean, 16-20 minutes.

DANNON'S SWEET YOGURT CORNMEAL CAKE

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.

BROWN SUGAR CORNMEAL CAKE WITH SWEET YOGURT TOPPING

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.

LEMON BLUEBERRY CORNMEAL CAKE

Steps:

• Preheat oven to 350°. Coat a 9-in. fluted tart pan with removable bottom with cooking spray. In a large bowl, beat egg whites, egg, yogurt, honey, oil, lemon zest and extract until well blended. In another bowl, whisk flour, cornmeal, baking powder and salt; gradually beat into yogurt mixture., Transfer batter to prepared pan; top with blueberries and almonds. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Drizzle marmalade over warm cake. Cool on a wire rack; serve warm or at room temperature.