Polenta Cake with Roasted Nectarines

Polenta Cake with Roasted Nectarines
Polenta Cake with Roasted Nectarines

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1/3

    cup stick margarine softened

  • 2/3

    cup firmly packed dark brown sugar divided

  • 2

    large eggs

  • 1/4

    cup skim milk

  • 1/2

    teaspoon grated lemon rind

  • 1 2/3

    cups all-purpose flour

  • 1/4

    cup yellow cornmeal

  • 1

    teaspoon baking powder

  • 1/4

    teaspoon baking soda

  • 1/4

    teaspoon salt

  • 1 1/4

    cups finely chopped peeled Granny Smith apple

  • Cooking spray

  • 1/4

    cup water

  • 1

    teaspoon ground cinnamon

  • 1 1/2

    pounds firm nectarines halved (about 8 medium)

  • 1

    tablespoon turbinado sugar or granulated sugar

  • Cinnamon sticks (optional)

Directions

Preheat oven to 350º. Beat margarine and 1/3 cup brown sugar at medium speed of a mixer until well-blended. Add eggs, 1 at a time, beating well after each addition. Add milk and lemon rind; beat well. Combine flour and next 4 ingredients (flour through salt); add to creamed mixture, and beat well. Stir in chopped apple. Spoon batter into a 9-inch round cake pan coated with cooking spray. Bake at 350º for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan. Let cool completely on a wire rack. Preheat oven to 475º. Combine remaining 1/3 cup brown sugar, water, and cinnamon in a 2-cup glass measure; stir well. Microwave at HIGH 30 seconds or until sugar dissolves. Combine nectarines and brown sugar mixture; toss well. Arrange nectarines, cut sides down, in a 13- × 9-inch baking dish. Bake at 475º for 15 minutes or until tender. Turn nectarines over; sprinkle with turbinado sugar. Bake an additional 5 minutes. Serve with cake. Garnish with cinnamon sticks, if desired. Serving Size: 1 cake wedge and 2 nectarine halves

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