Best Plum And Polenta Cake Recipes

Plum and Polenta Cake image

Provided by Stanley Tucci

Yield Serves 6

Number Of Ingredients 12

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

Steps:

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

CARAMELIZED PLUM AND ROSEMARY POLENTA POUND CAKE image

Categories Plum

Number Of Ingredients 18

Prepared Plums
6 large plums cut into 8 wedges each
1/3 cup sugar
pinch of salt
1 teaspoon lemon zest
1 teaspoon finely minced fresh rosemary
2 tablespoons cognac
Cake Batter
1/2 pound (2 sticks) butter
1 1/2 cups flour
1 tablespoon baking powder
1 cup yellow cornmeal
1/2 teaspoon salt
2 tablespoons finely minced fresh rosemary
zest of 1 lemon
1 cup sugar
3 eggs
2 tablespoons cognac

Steps:

In a medium saucepan, cook plums with sugar, salt, lemon zest and rosemary over medium heat until fruit is very soft but not falling apart - about 10 minutes. Remove from heat and add cognac. 1. Butter a 5 1/2x10" loaf pan. Line the bottom with parchment paper. 2. Preheat oven to 350 degrees. 3. Sift together flour, baking powder, cornmeal and salt. 4. Cream together butter, rosemary, lemon zest and sugar until very light and fluffy. 5. Add eggs to butter mixture, one at a time, beating well after each addition. 6. Beat in flour mixture, alternating with cognac, just until well-combined. Spoon 2/3 of batter into pan. Evenly distribute 1/4 of prepared plums over batter. Add rest of the batter. Spread remaining fruit over the top and, using a spoon or fork, push pieces down a little. 7. Bake for 60 minutes or until done, testing with a toothpick after 50 minutes. Cool in pan for 10 minutes, then pop out and cool on rack. Notes: * substitute one stick with yogurt or alternative * increase plums from 6 to 10 * cake takes closer to 90 mins * good sliced and toasted