We like this polenta cake recipe with the last of the season’s red plums, but peaches and nectarines are great, too. (Don’t tell anyone, but sliced pears or apples work, as well!) The results are a perfect “wake up” treat for the house during the holidays, or something to serve with coffee later in the day.
Stone Fruit Polenta Cake Recipe
INGREDIENTS
1 1/3 cup light brown sugar, divided
2 large eggs
Finely grated zest of 1 large orange
2 2/3 cup fresh orange juice
2/3 cup olive oil
½ cup fine polenta, regular or instant
1 ¼ cup all-purpose flour
½ tsp salt
3 cup stone fruits, quartered: peaches, nectarines, or plums
INSTRUCTIONS
- Preheat oven to 350˚F. Grease cast-iron pan (whatever the size your pan was that I used) with softened butter and sprinkle 2/3 cup of sugar evenly. Set aside.
- Combine eggs, 1 cup sugar and zest. Whisk until slightly stiff and pale in color. Add juice and oil, whisk to blend.
- Combine all dry ingredients and whisk into wet mixture.
- Place stone fruit evenly over the sugar and pour batter. Spread with spatula and even out the top.
- Place in oven and bake for 50 to 65 minutes. Insert toothpick in the middle to check for doneness, it should come out clean.
Styling and Recipe by Rafael Vencio / Photography by Dave Bryce / Wooden plates by Crate and Barrel
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