Jalapeño cornmeal cake with fruit salsa
7
Points®
Total time: 2 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 12 • Difficulty: Easy
This moist, sweet cake makes a lovely finish to any Mexican meal. To dress it up, you can sprinkle it with a dusting of confectioners’ sugar and garnish with a sprig of mint. And change up the fruit salsa based on what’s in season.
Ingredients
Cooking spray
5 spray(s)
Yellow cornmeal
1 cup(s)
All-purpose flour
¾ cup(s)
Sugar
⅔ cup(s)
Olive oil
⅓ cup(s)
Plain fat free yogurt
⅓ cup(s)
Crushed pineapple canned in juice
⅓ cup(s)
Egg
2 large egg(s)
Lime zest
3 tsp, grated
Jalapeño pepper
1 tsp, minced
Baking soda
½ tsp
Table salt
¼ tsp
Nectarine
4 medium
Plum
4 item(s), medium
Instructions
1
1 Preheat oven to 350°F. Spray 8 x 2-inch round cake pan with nonstick spray. Line bottom with wax paper; spray wax paper with nonstick spray.
2
2 With electric mixer on medium speed, beat cornmeal, flour, sugar, oil, yogurt, crushed pineapple with juice, eggs, 1 teaspoon lime zest, the jalapeño, baking soda, and salt in large bowl until batter is smooth, about 1 minute.
3
3 Pour batter into prepared cake pan. Bake until golden and tooth- pick inserted into center comes out clean, 40–45 minutes. Cool cake in pan on rack, 10 minutes. Run knife around edge of cake and remove from pan. Cool completely, right side up, on rack.
4
4 Meanwhile, to make salsa, stir together nectarines, plums, and remaining 2 teaspoons lime zest in medium bowl.
5
5 For presentation, top cake with about 1 cup of salsa. Cut cake into 12 wedges. Serve with remaining salsa.
6
Serving size: 1 piece cake and about 1/2 cup salsa
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