Cornmeal Butter Cake with Pomegranate Sauce

Corn bread meets pound cake in a slightly sweet bundt. Finish each slice with a drizzle of pomegranate sauce.

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4.5 by 7 people

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  • Makes: 12 servings
  • Hands On: 15 mins
  • Total Time: 55 mins

Cornmeal Butter Cake with Pomegranate Sauce

Directions

  1. Preheat oven to 350 degrees F. Grease and flour a 10-inch fluted tube pan; set aside. In a large bowl whisk together the flour, 1 1/2 cups of the sugar, cornmeal, baking powder, baking soda, and salt. Add eggs, buttermilk, and butter and whisk until combined. Pour into prepared pan.
  2. Bake for 40 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan; cool completely.
  3. Meanwhile, in a medium saucepan combine the pomegranate juice, remaining 1/2 cup sugar, and lemon juice. Bring to boiling; reduce heat. Simmer, uncovered, for 35 to 40 minutes or until thickened, stirring occasionally (mixture will become foamy as it thickens). Remove from heat. Stir in pomegranate seeds. Cool. Spoon over cake slices.

From the Test Kitchen

*

Do not substitute sour milk.

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Nutrition Facts (Cornmeal Butter Cake with Pomegranate Sauce)

  • Per serving:
  • 434 kcal ,
  • 18 g fat
  • (11 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 105 mg chol. ,
  • 412 mg sodium ,
  • 64 g carb. ,
  • 1 g fiber ,
  • 42 g sugar ,
  • 6 g pro.
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