Recipe: Honeyed Fruit Polenta Cake
I guess I am on a polenta-cake-for-breakfast kick. Bear with me: I have a lot of extra time on my hands, what with being furloughed and all. I tend to bake when I get the chance (or when I have extra energy to burn, or when I am frustrated with something or... ), so better good-for-you breakfast options than cookies. Right?
Honeyed Fruit Polenta Cake
9 ounces tangy fruit (I made it with rhubarb, but berries would be good, too, or maybe mango would be good) You can use frozen or fresh; if starting from frozen, partially thaw the fruit, and drain off some of the excess liquid.
2 tablespoons honey
2 sticks plus 2 tablespoon unsalted butter, softened and divided plus more for pan
sprinkle of cinnamon or cardamom (whichever you prefer or like with your chosen fruit)
3/4 cup granulated sugar
zest from one large lemon
1 cup white wheat flour (yes, you can use all purpose)
1 cup polenta, plus more for pan
2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
3 whole eggs
1/4 cup buttermilk
Preheat your oven to 375°. Generously butter a 9" springform pan. Add about two tablespoons of polenta into the pan and turn the pan to coat in a thin layer of polenta.
In a small bowl, stir together the honey and 2 T butter. You might have to nuke it for a couple of seconds. Just watch it so it doesn’t bowl over. Once it is homogenous, pour over the fruit and stir to coat. Sprinkle the fruit with your chosen spice; set aside.
To a medium-sized bowl add in the flour, polenta, salt, baking soda and powder, whisk to combine.
In the bowl of your stand mixer add the two sticks of butter, 1 cup sugar and the lemon zest. Blend on medium speed until light and fluffy, scraping sides as is necessary. Measure 1/4 cup of buttermilk into a liquid measuring cup, add the three eggs and lightly beat.
Add in the dry ingredients. Stir with a spatula until fully incorporated and crumbly.
Spoon ¾ of the cake batter into the prepared springform pan. Top the batter with the honeyed fruit. Dollop on the remaining batter, and then pour any remaining honey/juices from the bowl over top of the cake and fruit.
I would recommend putting your cake pan on a baking sheet just in case it leaks. Bake for 45-55 minutes on the center rack. Once a cake tester comes out clean or with only a few crumbs, the cake is done.
Let cool for 10 to 15 minutes before releasing the spring. Let cool slightly before cutting and serving. This cake is excellent still warm; it will firm up more as it cools.