Sweet Low Fat Cornmeal Cake

Sweet Low Fat Cornmeal Cake

Ingredients:
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
yogurt, vanilla, non-fat
jams and preserves, apricot
oil, canola
egg substitute, powder
milk, fluid, 1% fat, without added vitamin a and vitamin d

Directions:
Preheat the oven to 350 degrees.
In a large bowl mix the cormeal, flour, sugar, baking powder and salt.
In a smaller bowl mix the yogurt, oil, jam, egg, and milk.
Mix well to break up the jam.
Mix it until it is frothy.
Combine the 2 mixtures carefully, just until combined.
Spray a 9 inch round cake pan, or I use a 9 inch tart pan with a pretty edge.
Pour the mixture into the pan and bake for 30-40 minutes.
It puffs up in the middle a bit and should be brown on the top.
A toothpick or knife inserted in the middle should come out clean.