Polenta Pound Cake Recipe

Name: Polenta Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound (2, sticks) unsalted butter, at room temperature; 3/4 cup superfine sugar; 1/4 teaspoon table salt; 1 teaspoon vanilla extract; 3 large eggs, at room temperature; 3 large egg yolks, at room temperature; 1 1/2 cups all-purpose flour; 1 1/2 cup medium-grind yellow cornmeal; 1 teaspoon baking powder; 2 tablespoons creme de cassis; 2 tablespoons apple juice; 1 tablespoon superfine sugar; 2 ripe plums, stoned and cut into 1/8-inch slices; 2 ripe nectarines, stoned and cut into 1/8-inch slices; 2 cups blackberries; 1/3 cup mascarpone mixed with; 1 teaspoon superfine sugar, for garnish (see Note)

Servings: persons

1/2 pound (2, sticks) unsalted butter, at room temperature
3/4 cup superfine sugar
1/4 teaspoon table salt
1 teaspoon vanilla extract
3 large eggs, at room temperature
3 large egg yolks, at room temperature
1 1/2 cups all-purpose flour
1 1/2 cup medium-grind yellow cornmeal
1 teaspoon baking powder
2 tablespoons creme de cassis
2 tablespoons apple juice
1 tablespoon superfine sugar
2 ripe plums, stoned and cut into 1/8-inch slices
2 ripe nectarines, stoned and cut into 1/8-inch slices
2 cups blackberries
1/3 cup mascarpone mixed with
1 teaspoon superfine sugar, for garnish (see Note)

1
PREHEAT THE OVEN to 350F.
2
Butter a 9 x 5-inch loaf pan and dredge it with polenta, shaking out the excess.
3
TO MAKE THE CAKE: In a stand mixer or with a strong hand mixer, cream the butter, sugar, and salt together until light and fluffy, Add the vanilla.
4
Add the eggs and egg yolks, one at a time, completely incorporating each one before adding the next.
5
Sift in the flour, polenta, and baking powder and mix well.
6
Pour the batter into the pan.
7
BAKE FOR 50 TO 55 MINUTES, or until the top springs back and a skewer inserted in the center comes out clean.
8
Run a knife around the pan to release the cake and invert it onto a rack.
9
Allow to cool completely.
10
TO PREPARE THE FRUIT: In a medium saucepan, combine the creme de cassis with the apple juice and sugar.
11
Stir over low heat until the sugar has dissolved.
12
Increase the heat and bring the mixture to a boil.
13
Add the plums, nectarines, and blackberries and reduce the heat to a simmer.
14
Cover and simmer for 8 to 10 minutes, or until the fruits are tender.
15
Remove the lid and simmer for 6 to 7 minutes more, stirring occasionally, until the syrup has reduced to coating consistency and the softened fruits are glazed with it.
16
CUT THE CAKE into 1-inch slices, place on individual dessert plates, and spoon some of the warm fruit and syrup over each.
17
Top with a dollop of sweetened mascarpone and serve.

1035

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 17 ingredients. The key ingredients include: 1/2 pound (2, sticks) unsalted butter, at room temperature, 3/4 cup superfine sugar, 1/4 teaspoon table salt, 1 teaspoon vanilla extract, and more.

Yes, Polenta Pound 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.

Polenta Pound Cake

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