In this Rosemary Polenta Pumpkin Spice Cake, polenta provides a subtle crunch throughout the cake, and the top of the cake turns out to be sweet and crusty from the addition of raw sugar.
I once made a holiday cookie recipe- Rosemary Shortbread Cookies. My husband scoffed and asked me why I was incorporating backyard plants into my cookie recipes. He could never get over the fact that they had such a savory flavor and thus declared them ‘inedible.’ My sister, however, was a big fan of these cookies, and she noted that they were the best holiday cookies of the season! So it only made sense to keep experimenting with rosemary in baked goods by baking this rosemary polenta pumpkin spice cake.
This cake puffs up really tall in the oven, announcing itself to be a proud, celebratory treat. It then settles a bit and might crack on top. I think the crack adds a little character to this non-frosted cake.
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From a RecipeGirl reader:
I just made this and could eat the whole thing! I love pumpkin and spice cakes and this is one of the best and definitely the most interesting.
I enjoy this cake plain, but you certainly can whip up some cinnamon-tainted, freshly whipped cream to accompany your slices. Enjoy!
Pumpkin Cake Recipes:
- Pumpkin Loaf Cake
- Pumpkin- Cranberry Upside Down Cake
- Pecan Pumpkin Dump Cake
- Pumpkin Sheet Cake
- Pumpkin and Ginger Pound Cake
Rosemary Polenta Pumpkin Spice Cake
Recipe Details
Ingredients
- ¼ cup finely minced fresh rosemary
- 2 teaspoons grated lemon zest
- 2 cups + 1 teaspoon powdered sugar, divided
- 1⅔ cups all purpose flour
- ½ cup polenta
- 2 teaspoons baking powder
- 1 tablespoon ground cinnamon
- ¾ teaspoon ground allspice
- ¼ teaspoon salt
- 4 large eggs
- ¾ cup extra virgin olive oil (use a mild-flavored oil)
- ¾ cup canned or fresh unsweetened pumpkin purée
- 2 tablespoons demerara or raw sugar
Instructions
- Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and butter the sides of the pan.
- In a small bowl, combine the rosemary and zest and mash with 1 teaspoon powdered sugar. Set aside.
- In a large bowl, whisk together 2 cups powdered sugar, flour, polenta, baking powder, cinnamon, allspice, and salt. Add the eggs and the rosemary mixture.
- Using an electric mixer set on medium speed, beat until blended. Slowly pour in the oil, beating until smooth. Add the pumpkin and beat until smooth, about 2 minutes longer.
- Spread the batter into the prepared cake pan. Sprinkle with the demerara sugar. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
- Transfer to a wire rack and let cool slightly, then remove the sides of the springform pan. Serve warm or at room temperature for up to 2 days, or wrap tightly and freeze for up to 1 month.
Notes
- This recipe may also be made into muffins. Line 20 muffin cups with paper liners and bake for 18 to 20 minutes.
Hi there! I’m excited to try this recipe. Is the polenta a dried polenta, or the kind that comes refrigerated and in a tube shape?
dried!
When I make a batch of this into muffins, they do not live to see another day. They are so good!! And excellent to bring to a fall picnic or “Friends-giving” thanksgiving. Everyone loves them!
Great to hear!
I just made this and could eat the whole thing! I love pumpkin and spice cakes and this is one of the best and definitely the most interesting.