Are you looking for sweet and healthy delicious breakfast or dessert? Try this Maple Cornmeal Cake made with plain Kefir. The cake is super easy to make in the morning or perfect for a weekend brunch. The cake keeps well for a couple of days so it’s easy to make ahead of time. If you do make it ahead of time, I would ice the cake right before serving. The Kefir in the recipe adds a moist texture to the cake without additional oil, butter or sugar. It’s also an easy snack to pack in a lunchbox.
According to Allison Topilow, MS, RD, CDN, Nutrition Consultant, the Kefir and eggs provide some protein and the Kefir also provides calcium, B vitamins and magnesium, along with many other vitamins and minerals. The combination of butter and canola oil keep the saturated fat to a minimum while making the cake moist and tasty! Enjoy this flavorful cake at breakfast with a side of eggs, low-fat cottage cheese or low-fat Greek yogurt for additional protein to help keep you satisfied throughout your morning. Of course it also makes a delicious snack or dessert with a cup of low-fat milk!
1 cup of all purpose flour
1 cup of ground cornmeal
1/2 teaspoon of table salt
2 teaspoons of baking soda
1 teaspoon of baking powder
1/3 cup sugar
3 TB of unsalted melted butter
3 TB of canola oil
1 1/4 cup plain Kefir
1 beaten egg
1 TB maple extract
1 TB vanilla bean paste or extract
1/2 cup confectioners sugar
Splash maple syrup
- Preheat the oven to 375 degrees F. Grease a standard round cake pan (8 or 9 inch pan).
- Whisk together the flour, cornmeal, salt, baking soda, baking powder and sugar. Set aside.
- In another bowl, whisk together melted butter, oil, Kefir, egg and the extracts.
- Slowly whisk the dry ingredients into the wet ingredients until combined.
- Pour the batter into the prepared pan and bake for about 15-20 minutes, or until a cake tester comes out clean.
- When the cake is baking, combine the confectioners sugar, milk, maple syrup and cinnamon until you get a desired consistency. For thicker icing, add less milk and add more sugar. For more of a thinner icing, add more milk with less sugar.
- Let the cake cool on a cooling rack. With a pastry brush, apply the icing. Eat right away or save for later!
Becca Eisenberg is a certified speech language pathologist and mom of two.Through her own personal challenges at mealtime with her two young children she ventured on creating a website to help parents facilitate language and make mealtime fun. Her website gravitybread.com focuses on facilitating and encouraging language with fun and easy recipes, educational books and recommended toys and apps.
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