Polenta and Plum Cake
Polenta is prettied up in a citrus-infused upside-down cake sweetened with wedges of plums.
Prep Time:
30 mins
Total Time:
3 hrs 20 mins
Servings:
Makes 10 servings.
Ingredients
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4 plums, pitted and cut into wedges
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1/4 cup packed brown sugar
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1 cup all-purpose flour
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1/2 cup yellow cornmeal
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1-1/2 teaspoons baking powder
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1/8 teaspoon salt
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1 cup butter, softened
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3/4 cup granulated sugar
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4 egg yolks
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2 eggs
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1 teaspoon finely shredded lemon or orange peel
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1 teaspoon vanilla
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Whipped cream (optional)
Directions
1.
Preheat oven to 350 degrees F. Lightly grease and flour bottom and sides of a 9-inch springform pan; line bottom with a 9-inch circle of parchment paper. Arrange plums on parchment in pan. Sprinkle brown sugar over the plums. Set aside.
2.
In a small bowl combine flour, cornmeal, baking powder, and salt; set aside.
3.
In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and beat until light. Add egg yolks and eggs, 1 at a time, beating after each addition. Add lemon peel and vanilla; beat until combined. Beat in the flour mixture. Spoon batter over plums in pan and spread evenly.
4.
Bake about 50 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 20 minutes. Remove sides of pan; cool cake completely. Invert cake onto serving platter; remove bottom of pan and parchment. If desired, serve with whipped cream. Makes 10 servings.
Nutrition information
Calories 356, Total Fat 21 g, Saturated Fat 13 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 1 g, Cholesterol 173 mg, Sodium 216 mg, Carbohydrate 37 g, Total Sugar 23 g, Fiber 1 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 5%, Calcium 4%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet
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