Glazed Cornmeal Pound Cake

Almond Cornmeal Cake 2

The key to this rustic heirloom cake is its texture. It is not too sweet but strikes the right balance with a glazed topping. Enjoy it with fresh fruit and whipped cream, or try it toasted for breakfast.

3/4 cup flour
1/2 cup cornmeal
1/2 tsp each baking powder and baking soda
1/4 tsp salt
1/2 cup plain or vanilla yogurt
1/4 cup sugar
1 egg, beaten
2 tsp almond extract
1/4 cup melted butter

Place 3 cups of water into the inner pot of the rice cooker. Using a piece of foil, roll it into a snake- like circular form and place it on the bottom of the inner pot. This will help elevate the loaf pan above the water line.

Combine the flour, cornmeal, baking soda, baking powder and salt in a bowl and set aside.

In another bowl, mix the sugar and yogurt together until well combined, then add the beaten egg, almond extract and butter. Slowly add the dry ingredients and stir just until incorporated.

Spoon the batter into a lightly greased, foil-lined 7” loaf pan and place inside the rice cooker. Set to slow cook on high for two hours or until a pick inserted in the center comes out clean. Allow the cake to cool for an additional hour. Sprinkle with powdered sugar or top with an almond glaze and garnish with fresh fruit.

Almond glaze:
Whisk together 1 cup powdered sugar, 4 tsp milk and 1 tsp almond extract until smooth and then drizzle on top of the cake.


Over to You
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