Recipe: Plum and Polenta Cake

If you search "polenta cake", you will probably have better luck finding the recipe.

This recipe was posted on Epicurious and got rave reviews. I've been meaning to try it. It sounds like you can successfully substitute figs, cherries, or peaches according to the reviews.

PLUM AND POLENTA CAKE

1/2 cup plus 2 tablespoons finely ground cornmeal or semolina flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
Pinch of kosher salt
13 tablespoons butter, softened
3/4 cup granulated sugar
4 large egg yolks
2 large eggs
1 teaspoon grated lemon zest
1 teaspoon pure vanilla extract
4 plums, cut in half and pitted
2 tablespoons packed light brown sugar

Preheat the oven to 350 degrees 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.

In a small bowl, toss the cornmeal, all-purpose flour, baking powder, and salt. Set aside.

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. 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.

Makes 6 servings
Source: Epicurious magazine, October 2012, from The Tucci Coookbook by Stanley Tucci with Joan and Stan Tucci, Gianni Scappin and Mimi Shanley Taft
Read Plum and Polenta Cake Reviews