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!
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
-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.