Brown Butter-Polenta Cake with Maple Caramel

For a moist cake, be sure to use finely ground polenta labeled "quick-cooking" or "instant"; cooking rimes listed on the package will be fine minutes or less. Gluten Free BONAPPETIT JANUARY 2014
Photo by Jennifer D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 3/4

    cup (1 1/2 sticks) unsalted butter, plus more for pan

  • 3/4

    cup pure maple syrup

  • 2

    cups almond flour or meal

  • 1

    cup quick-cooking polenta

  • 1 1/2

    tsp baking powder

  • 1

    tsp kosher salt

  • 3/4

    cup plus 1 Tbsp sugar

  • 3

    large eggs

  • 1/2

    cup heavy cream

  • 1/2

    cup sour cream

  • Special Equipment: A candy thermometer

Directions

Preheat oven to 350. Butter a 9" diameter cake pan and line bottom with a round of parchment paper; butter parchment. Melt 3/4 cup butter in a medium saucepan over medium heat, then cook, stirring often, until butter foams, then browns (do not let burn), 5-8 minutes. Pour into a medium bowl, let cool. Chill butter until cold. Fit a clean medium saucepan with thermometer and bring maple syrup to a boil over medium-high heat; cook until thermometer registers 265 (syrup will be thicker and a shade darker). Pour into prepared pan and spread with an offset spatula or a spoon to cover bottom; let cool (syrup will harden as it sits). Whisk almond flour, polenta, baking powder, and salt in a medium bowl. Using an electric mixer on medium-high speed, beat chilled brown butter and 3/4 cup sugar until very pale and fluffy, 5-7 minutes. Add eggs 1 at a time, beating to blend between additions. Beat until light and fluffy, about 4 minutes. Reduce speed to low, gradually add dry ingredients, and mix just to combine. Scrape batter into pan; smooth top. Bake until cake is golden brown and pulls away from sides of pan, 50-55 minutes. Transger pan to a wire rack; let cake cool in pan 20 minutes. Turn out onto rack and let cool completely. Using an electric mixer, beat heavy cream, sour cream and remaining 1 tbsp sugar in medium bowl until soft peaks form. Serve cake with whipped cream mixture. DO Ahead: Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.

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