Cornmeal Bundt Cake with Pecan Pie Swirl

1. Preheat oven to 350°F. Spray 10-inch Bundt pan with cooking spray, and dust with flour.

2. To make Swirl: Whisk together cream cheese, egg, cinnamon, and vanilla in bowl; set aside.

3. Combine sugar, lemon juice, and 1 Tbs. water in small saucepan over medium heat. Simmer 5 minutes, or until syrup thickens. Remove from heat, and stir in pecans. Set aside 1/3 cup pecan mixture to cool for garnish. Add remaining pecan mixture to cream cheese mixture.

4. To make Cake: Whisk together flour, cornmeal, rosemary, baking powder, baking soda, and salt in bowl. Whisk together sugar, yogurt, eggs, oil, and vanilla in separate bowl. Stir flour mixture into yogurt mixture until thoroughly combined. Pour half of batter into prepared Bundt pan. Spoon cream cheese mixture over batter. Spread remaining batter on top of cream cheese mixture. Drag knife or wooden skewer through batter and cream cheese mixture to swirl. Bake 55 minutes, or until toothpick inserted in Cake comes out clean. Cool pan on wire rack 10 minutes. Invert onto wire rack to cool completely.

5. To garnish with Topping: Coarsely chop remaining 1/3 cup pecan mixture. Whisk confectioners’ sugar with 1 Tbs. water in bowl, and drizzle over Cake. Sprinkle pecan mixture over top while glaze is still wet. Let glaze set at least 1 hour before serving.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s