Honey Cornmeal Cake with Rosemary
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup plus 2 Tbsp. all-purpose flour1/2 cup yellow cornmeal1/2 tsp. baking powder1/4 tsp. salt1 tsp. minced fresh rosemary2 Tbsp. sugar2 Tbsp. Splenda powder3/4 cup butter, at room temperature1/4 cup honey1 large egg, at room temperature1 container Egg Beaters (equivalent to 2 eggs)1 tsp. vanilla extract
Heat oven to 325 degrees. Coat a 9" x 2" round cake pan with baking spray; set aside.
Mix the dry ingredients: Combine flour, cornmeal, baking powder, salt and rosemary. Set mixture aside.
Mix the wet ingredients: In another bowl, beat sugar, Splenda and butter until light and fluffy. Beat in honey. Add eggs and Egg Beaters, beating until each is incorporated. Beat in vanilla.
Make the batter: Combine the wet and dry ingredients and mix just until combined. Do not overbeat.
Bake the cake: Pour into the prepared pan and bake 35 minutes, or until golden and a cake tester inserted near the middle comes out clean. Cool 5 minutes, then turn the cake, right side up, onto a rack to cool completely.
Number of Servings: 8
Recipe submitted by SparkPeople user TJSCOTTT.
Mix the dry ingredients: Combine flour, cornmeal, baking powder, salt and rosemary. Set mixture aside.
Mix the wet ingredients: In another bowl, beat sugar, Splenda and butter until light and fluffy. Beat in honey. Add eggs and Egg Beaters, beating until each is incorporated. Beat in vanilla.
Make the batter: Combine the wet and dry ingredients and mix just until combined. Do not overbeat.
Bake the cake: Pour into the prepared pan and bake 35 minutes, or until golden and a cake tester inserted near the middle comes out clean. Cool 5 minutes, then turn the cake, right side up, onto a rack to cool completely.
Number of Servings: 8
Recipe submitted by SparkPeople user TJSCOTTT.
Nutritional Info Amount Per Serving
- Calories: 343.4
- Total Fat: 20.8 g
- Cholesterol: 175.0 mg
- Sodium: 296.3 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 1.1 g
- Protein: 8.0 g
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