Cornmeal Bundt Cake with Pecan Pie Swirl


Happy Thanksgiving! I'm so glad all of the recipes we did for Thanksgiving turned out so well, check them all out below. This one was a nice twist to a classic pecan pie, it was good in cake form, and still sweet enough for a fancy dessert.

A Turkeyless Thanksgiving Recipes:
Appetizer: Goat Cheese & Herb Stuffed Mushrooms
Cocktail: Wicked Autumn Sangria
Side Dish: Pomegranate Hazelnut Salad with Maple Bacon Dressing
Main Dish: Sweet Potato Pizza with Kale & Caramelized Onions


This recipe is from Vegetarian Times.
Thanks again to Kayla for all the great pictures!

Ingredients:
Swirl and Topping
-6 oz. softened cream cheese
-1 large egg
-1 ½ tsp. ground cinnamon
-½ tsp. vanilla extract
-½ cup sugar
-1 Tbs. lemon juice
-1 cup chopped pecans
-⅓ cup powdered sugar

Cake
-2 ¼ cups flour
-¾ cup fine cornmeal
-1 Tbs. plus 2 tsp  rosemary
-2 tsp. baking powder
-½ tsp. baking soda
-1 ¼ tsp. salt
-1 ⅓ cups sugar
-1 cup plain yogurt
-3 large eggs
-¾ cup olive oil
-1 Tbs. vanilla extract

Preheat oven to 350.
Combine sugar, lemon juice, and 1 Tbsp of water over
medium heat for 5 minutes. Add pecans.
Half of this mixture goes in the cake, and half is used on top
mixed with powdered sugar as a glaze.
Mix cream cheese, egg, cinnamon an vanilla. Later combine the 1/2
of the cooled pecan mixture.
 This will be the swirl.
Mix together flour, cornmeal, rosemary, baking powder, baking soda, and salt.
Mix sugar, yogurt, eggs, oil, and vanilla in another bowl.
Combine the this with the dry ingredients.
Pour the mixture in a bundt pan sprayed with baking spray.
Pour the swirl on top, and use a toothpick to mix it in.
Bake 55 minutes. Cool for at least 10 minutes.
Drizzle with the powdered sugar pecan mixture.

This was a pretty good Thanksgiving dessert. I could taste the cornmeal, it was a little more gritty than a traditional cake. The glaze was the best part I thought,I would be a little more generous with this glaze.

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