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Jalapeño cornmeal cake with fruit salsa

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

Notes

Jalapeño gives this cake a savory dimension, but if you would like to omit it, the cake is still delicious without it.

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