Polenta Cake with Roasted Fruit

By Hklbrries

This dense cake gets much of its sweet flavor from fruit.

Ingredients

• Roasted Fruit:
• 1/3 cup butter, at room temperature
• 1/3 cup packed brown sugar
• 2 large eggs
• 1/4 cup milk
• 1/2 tsp grated lemon rind
• 1/4 cup polenta (or yellow cornmeal)
• 1 2/3 cups cake flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 cup Granny Smith apples, peeled and chopped
• 3 cups of any seasonal fruit (pears, apples, nectarines, plums or quince), peeled and halved or quartered, depending on your preference
• 1/4 cup packed brown sugar
• 1 tsp vanilla
• 1/2 cup Grand Marnier

Details

Servings 8

Preparation

Step 1

Preheat oven to 350 F.

Beat butter and brown sugar at medium speed until well blended. Add eggs, one at a time. Add milk and lemon rind. Combine dry ingredients and add to creamed mixture, blend well, then add apples.

Spoon batter into 9-inch round greased pan. Bake for 25 minutes or until toothpick comes out clean. Let cool while you prepare roasted fruit.

Increase oven temperature to 425 F. Mix sugar, vanilla and Grand Marnier with the prepared fruit. Cook in a roasting pan for 15 minutes or until the fruit has softened. Let cool for 5 minutes. Pour roasted fruit and juice over the polenta cake and serve.