Recipe: Honeyed Fruit Polenta Cake

January 8, 2019

 

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

Instructions

  1. 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. 

  2. 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.

  3. To a medium-sized bowl add in the flour, polenta, salt, baking soda and powder, whisk to combine.

  4. 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.

  5. Add in the dry ingredients. Stir with a spatula until fully incorporated and crumbly.

  6. 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.

  7. 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.

  8. 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. 

     

     

     

     

     

     

     

     

     

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