Honey Cornmeal Cake with Rosemary
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Honey Cornmeal Cake with Rosemary calories by ingredient
Introduction
Original recipe by Susan Masirovits, Manager Jefferson Farmers Market, adapted for lower sugar and fat content.The Plain Dealer, June 2, 2010 Original recipe by Susan Masirovits, Manager Jefferson Farmers Market, adapted for lower sugar and fat content.
The Plain Dealer, June 2, 2010
Number of Servings: 8
Ingredients
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1 cup plus 2 Tbsp. all-purpose flour
1/2 cup yellow cornmeal
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. minced fresh rosemary
2 Tbsp. sugar
2 Tbsp. Splenda powder
3/4 cup butter, at room temperature
1/4 cup honey
1 large egg, at room temperature
1 container Egg Beaters (equivalent to 2 eggs)
1 tsp. vanilla extract
Directions
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.