Plum And Polenta Cake Recipe

Name: Plum And Polenta Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ⅓ 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

Servings: persons

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
⅓ 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

1
1. Preheat the oven to 350 u00b0F. 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.
2
2. In a small bowl, toss the cornmeal, all-purpose flour, baking powder, and salt. Set aside.
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.
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.

566

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Plum And Polenta Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Plum And Polenta Cake

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