Polenta and Plum Cake

Polenta is prettied up in a citrus-infused upside-down cake sweetened with wedges of plums.

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  • Makes: 10 servings
  • Prep: 30 mins
  • Cool: 20 mins
  • Bake: 50 mins 350°F

Polenta and Plum Cake

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Directions

  1. Preheat oven to 350 degrees F. Lightly grease and flour bottom and sides of a 9-inch springform pan; line bottom with a 9-inch circle of parchment paper. Arrange plums on parchment in pan. Sprinkle brown sugar over the plums. Set aside.
  2. In a small bowl combine flour, cornmeal, baking powder, and salt; set aside.
  3. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and beat until light. Add egg yolks and eggs, 1 at a time, beating after each addition. Add lemon peel and vanilla; beat until combined. Beat in the flour mixture. Spoon batter over plums in pan and spread evenly.
  4. Bake about 50 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 20 minutes. Remove sides of pan; cool cake completely. Invert cake onto serving platter; remove bottom of pan and parchment. If desired, serve with whipped cream. Makes 10 servings.
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Nutrition Facts (Polenta and Plum Cake)

  • Per serving:
  • 356 kcal ,
  • 21 g fat
  • (13 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 173 mg chol. ,
  • 216 mg sodium ,
  • 37 g carb. ,
  • 1 g fiber ,
  • 23 g sugar ,
  • 4 g pro.
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