Ingredients
Serves 10
| 2 ½ cups | all purpose flour, plus more for pan | |
| 2 tsp | pumpkin pie spice | |
| 1 tsp | cinnamon | |
| 1½ tsp | baking powder | |
| ¼ tsp | baking soda | |
| ¼ tsp | salt | |
| 1 cup | unsalted butter, softened | |
| 1 cup | granulated sugar | |
| 1 cup | light brown sugar | |
| 3 | large eggs, at room temperature | |
| 1 cup | canned pumpkin puree (not pumpkin pie filling) | |
| 1 cup | Pastene Instant Polenta | |
| ⅓ cup | milk |
Directions
Prep time: 10 minutes | Cook time: 50-60 minutes
- Preheat the oven to 350° F. Grease and flour the bundt cake pan. Make sure all the ingredients are at room temperature for best results.
- Add flour, spices, baking powder, baking soda and salt in a large bowl. Stir to combine with a whisk and set aside.
- With an electric mixer or a stand mixture with the paddle attachment, beat the butter and two sugars at medium speed until creamy and fluffy.
- Add the eggs, one at a time. Reduce the speed to low and add the pumpkin and the polenta.
- Next add the flour mixture in fourths alternating with the milk and ending with the flour mixture. Stir to combine but don’t over mix.
- Pour into prepared pan and bake for 50 to 60 minutes. Test with a cake tester or a metal skewer until it comes out clean (no raw batter)
- Let cake stand on a cooling rack for 10 minutes and then turn out on to rack to cool completely.
- Plate, dust the cake with confectioners sugar and serve.
