Plum and Polenta Cake
A delightful Italian-inspired cake made with cornmeal and all-purpose flour, enriched with eggs and butter, and topped with fresh plums. The combination of polenta's texture with sweet-tart plums creates an elegant dessert that's both rustic and sophisticated.
Ingredients
- •½ cup cornmeal
- •1 cup all-purpose flour
- •1½ teaspoons baking powder
- •⅛ teaspoon kosher salt
- •13 tablespoons butter
- •¾ cup granulated sugar
- •4 large egg yolks
- •2 large eggs
- •1 teaspoon lemon zest
- •1 teaspoon vanilla extract
- •4 whole plums
- •2 tablespoons light brown sugar
Cooking Instructions
- 1.
1. Preheat the oven to 350 °F. Grease and lightly flour an 8 x 2-inch round cake pan or an 8-inch springform pan, tapping out any excess flour. Set aside.
5 min
- 2.
2. In a small bowl, toss the cornmeal, all-purpose flour, baking powder, and salt. Set aside.
3 min
- 3.
3. In a large bowl, beat the butter and granulated sugar together with an electric mixer, until pale yellow and creamy, about 5 minutes. Scrape down the sides of the bowl with a rubber spatula and add the egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl and add the whole eggs, one at a time, beating after each addition. Mix in the lemon zest and vanilla. Add the dry ingredients and blend until just combined.
10 min
- 4.
4. Spread the batter in the prepared pan. Place the plum halves, skin side down, at even intervals on top of the batter. Sprinkle the brown sugar on top of the fruit and batter. Bake until the cake is golden brown on top and a toothpick inserted in the center comes out clean, about 45 minutes.
45 min
