Polenta Cake With Roasted Nectarines Recipe

Name: Polenta Cake With Roasted Nectarines
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup stick margarine, softened; 2/3 cup firmly packed dark brown sugar, divided; 2 large eggs; 1/4 cup skim milk; 1/2 teaspoon grated lemon rind; 1 2/3 cups all-purpose flour; 1/4 cup yellow cornmeal; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 1/4 cups finely chopped peeled Granny Smith apple; Cooking spray; 1/4 cup water; 1 teaspoon ground cinnamon; 8 medium firm nectarines, halved (1 1/2 pounds); 1 tablespoon turbinado sugar or granulated sugar; Cinnamon sticks (optional)

Servings: persons

1/3 cup stick margarine, softened
2/3 cup firmly packed dark brown sugar, divided
2 large eggs
1/4 cup skim milk
1/2 teaspoon grated lemon rind
1 2/3 cups all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups finely chopped peeled Granny Smith apple
Cooking spray
1/4 cup water
1 teaspoon ground cinnamon
8 medium firm nectarines, halved (1 1/2 pounds)
1 tablespoon turbinado sugar or granulated sugar
Cinnamon sticks (optional)

1
Preheat oven to 350u00b0.
2
Beat margarine and 1/3 cup brown sugar at medium speed of a mixer until well-blended. Add eggs, 1 at a time, beating well after each addition. Add milk and lemon rind; beat well. Combine flour and next 4 ingredients (flour through salt); add to creamed mixture, and beat well. Stir in chopped apple.
3
Spoon batter into a 9-inch round cake pan coated with cooking spray. Bake at 350u00b0 for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan. Let cool completely on a wire rack.
4
Preheat oven to 475u00b0.
5
Combine remaining 1/3 cup brown sugar, water, and cinnamon in a 2-cup glass measure; stir well. Microwave at high 30 seconds or until sugar dissolves. Combine nectarines and brown sugar mixture; toss well. Arrange nectarines, cut sides down, in a 13- x 9-inch baking dish. Bake at 475u00b0 for 15 minutes or until tender. Turn nectarines over; sprinkle with turbinado sugar. Bake an additional 5 minutes. Serve with cake. Garnish with cinnamon sticks, if desired.
6
Pear Variation: Substitute 6 small, firm Bosc pears, cored and quartered
7
(2 1/4 pounds), for nectarines, if desired.

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1/3 cup stick margarine, softened, 2/3 cup firmly packed dark brown sugar, divided, 2 large eggs, 1/4 cup skim milk, and more.

Yes, Polenta Cake With Roasted Nectarines 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.

That's it — enjoy your meal!

Polenta Cake With Roasted Nectarines

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions