Wsj Plum Polenta Pound Cake Recipes

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PLUM AND POLENTA CAKE



Plum and Polenta Cake image

Provided by Stanley Tucci

Categories     Cake     Dessert     Bake     Plum     Hominy/Cornmeal/Masa     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 12

1/2 cup plus 2 tablespoons finely ground cornmeal or semolina flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
Pinch of kosher salt
13 tablespoons butter, softened
3/4 cup granulated sugar
4 large egg yolks
2 large eggs
1 teaspoon grated lemon zest
1 teaspoon pure vanilla extract
4 plums, cut in half and pitted
2 tablespoons packed light brown sugar

Steps:

  • 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.

POLENTA POUNDCAKE



Polenta Poundcake image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 12

1 1/2 cups all-purpose flour
3/4 cup polenta, fine grind
1 teaspoon baking powder
Pinch salt
3/4 cups sweet unsalted butter (1 1/2 sticks)
1 1/4 cups sugar
1/2 cup almond paste
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
6 large eggs, separated
1 cup heavy cream
Powdered sugar, for serving

Steps:

  • Preheat oven to 375 degrees F.
  • Butter and lightly flour the insides of a 10-inch round cake pan.
  • Sift together the flour, polenta, baking powder and salt. Set aside.
  • In a mixer, on medium speed, cream the butter until light and fluffy. Add 1 cup of the sugar and beat until pale and fluffy Add almond paste and beat again. Blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. Alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients.
  • In a clean mixer, beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. Fold into batter gently but thoroughly. Pour the batter into the cake pan. Bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (Do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.)
  • Allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. Cut into eighths or tenths.
  • Serve this cake with summer fruits -peaches, nectarines, apricots, berries¿-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.

WSJ: PLUM POLENTA POUND CAKE



WSJ: PLUM POLENTA POUND CAKE image

Categories     Cake     Dessert     Plum

Yield 8 servings

Number Of Ingredients 20

PREPARED PLUMS: large plums, pitted and cut into 6-8 wedges each
1/3 cup sugar
Pinch of salt
1 teaspoon finely grated lemon zest
1 teaspoon finely minced fresh rosemary
2 tablespoons cognac (or rum or any brandy)
CAKE:
Ingredients
½ pound unsalted butter, plus more for buttering loaf pan
1½ cups all-purpose flour
1 tablespoon baking powder
1 cup yellow cornmeal
½ teaspoon salt
2 tablespoons finely minced fresh rosemary
Zest of 1 lemon
1 cup sugar
3 eggs
2 tablespoons cognac (or any brandy)
Prepared plums (recipe below)
Note: All ingredients should be at room temperature

Steps:

  • PREPARED PLUMS: Total Time:10 minutes In a medium saucepan, cook plums with sugar, salt, lemon zest and rosemary over medium heat until fruit is very soft but not falling apart, about 10 minutes. Remove from heat. Add cognac. CAKE: 1. Butter a 5½x10-inch loaf pan. Line the bottom with parchment paper. Butter paper. Set pan aside. 2. Preheat oven to 350 degrees. 3. Sift together flour, baking powder, cornmeal and salt. 4. Cream together butter, rosemary, lemon zest and sugar until very light and fluffy. 5. Add eggs to butter mixture, one at a time, beating well after each addition. 6. Beat in flour mixture, alternating with cognac, just until well-combined. Spoon 2/3 of batter into pan. Evenly distribute one-quarter of prepared plums over batter. Add rest of the batter. Spread remaining fruit over the top and, using a spoon or fork, push pieces down a little. 7. Bake for 60 minutes or until done, testing with a toothpick after 50 minutes. Cake should be nicely brown, pulling away from the edges of the pan and not too dry. Cool in pan for 10 minutes, then invert cake onto your hand or a rack and quickly re-invert it onto another rack. 8. Serve warm or at room temperature. (The cake is also delicious sliced and toasted.)

PLUM UPSIDE-DOWN CAKE



Plum Upside-Down Cake image

Provided by Florence Fabricant

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 11

1/2 cup soft unsalted butter plus butter for greasing pan
1 pound Italian prune plums, halved and pitted
1 3/4 cups sugar
1/2 cup water
1/2 cup chopped toasted walnuts
3 eggs
1 cup flour
3/4 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon vanilla
Ice cream or whipped cream

Steps:

  • Preheat oven to 350 degrees. Heavily butter a 10-inch pie pan.
  • Arrange the plums cut side down in the pie pan. A few of them, quartered, can be used to fill any gaps.
  • Mix a cup of the sugar with the water in a shallow saucepan or a skillet, preferably nonstick. Cook without stirring over medium-high heat until the sugar starts to turn amber around the edges. Gently swirl the pan so the sugar cooks evenly and continue cooking until the mixture is uniformly amber colored. Immediately pour this caramel over the plums in the pan. Scatter the walnuts over the caramel.
  • Cream the remaining butter and the remaining sugar together. Add the eggs, one at a time, beating well after each addition. Mix the flour, cinnamon and baking powder together and fold it into the batter. Add the vanilla. Spread the batter over the plums.
  • Place in the oven and bake about 30 minutes, until the cake is golden brown. Remove from the oven and allow to cool at least an hour before unmolding. As the cake is best if it has not been refrigerated, it can be left in the pan until shortly before serving time.
  • Unmold the cake onto a serving dish. If any of the fruit clings to the pan, lift it off and place it back on the cake.
  • Serve cake with ice cream or whipped cream.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 9 grams, Carbohydrate 93 grams, Fat 20 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 73 milligrams, Sugar 66 grams, TransFat 1 gram

CHAI-SPICED PLUM POLENTA CAKE RECIPE BY TASTY



Chai-Spiced Plum Polenta Cake Recipe by Tasty image

Here's what you need: finely ground polenta, finely ground almond flour, baking powder, baking soda, kosher salt, large orange, large eggs, olive oil, maple syrup, vanilla extract, ground cardamom, cinnamon, nutmeg, ground cloves, plums, whipped cream, orange zest

Provided by Mercedes Sandoval

Categories     Desserts

Yield 8 servings

Number Of Ingredients 17

1 ½ cups finely ground polenta
1 ½ cups finely ground almond flour
1 teaspoon baking powder
½ teaspoon baking soda
1 pinch kosher salt
1 large orange, washed
4 large eggs, beaten
1 cup olive oil, plus more for greasing
½ cup maple syrup, plus 2 tablespoons
1 teaspoon vanilla extract
1 teaspoon ground cardamom
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
2 plums, pitted and diced, plus 1, sliced into 1/2 inch (1 cm) wedges, divided
whipped cream, for serving
orange zest, for serving

Steps:

  • Preheat the oven to 350°F (180˚C). Grease a 9-inch (23-cm) round cake pan with olive oil, using a paper towel to spread evenly.
  • In a large bowl, combine the polenta, almond flour, baking powder, baking soda, and salt. Stir well.
  • Zest and juice the orange.
  • Add the orange zest and juice to a separate large bowl with the eggs, olive oil, maple syrup, vanilla, cardamom, cinnamon, nutmeg, and cloves. Whisk well to combine.
  • Add the dry ingredients to the wet ingredients and gently fold with a rubber spatula until fully incorporated.
  • Fold in the diced plums.
  • Pour the batter into the prepared pan.
  • Arrange the sliced plum decoratively on top of the cake in a circular pattern.
  • Bake the cake for 50-55 minutes, until a toothpick inserted in the center comes out clean.
  • Let cool for 20 minutes, then remove from the cake pan.
  • Slice and serve with whipped cream and more orange zest, if desired.
  • Enjoy!
  • Nutrition per serving, Not including whipped cream - Calories: 519, Total fat: 42 grams, Sodium: 334 mg, Total carbs: 30 grams, Dietary Fiber: 4 grams, Sugars: 19 grams, Protein: 9 grams

Nutrition Facts : Calories 458 calories, Carbohydrate 23 grams, Fat 38 grams, Fiber 3 grams, Protein 8 grams, Sugar 13 grams

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