Plum and Polenta Cake
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1 1/2 teaspoons baking powder
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 teaspoon grated lemon zest
- pinch of kosher salt
- 4 large egg yolks
- 2 tablespoons packed light brown sugar
- Carbohydrate 64 g(21%)
- Cholesterol 251 mg(84%)
- Fat 30 g(46%)
- Fiber 2 g(8%)
- Protein 9 g(18%)
- Saturated Fat 17 g(87%)
- Sodium 145 mg(6%)
- Calories 557
Preparation 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. Reprinted with permission from The Tucci Cookbook by Stanley Tucci with Joan and Stan Tucci, and Gianni Scappin and Mimi Shanley Taft, © 2012 Gallery Books
Preparation 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. Reprinted with permission from The Tucci Cookbook by Stanley Tucci with Joan and Stan Tucci, and Gianni Scappin and Mimi Shanley Taft, © 2012 Gallery Books
