CARAMELIZED PLUM AND ROSEMARY POLENTA POUND CAKE
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
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