Summer Fruit and Polenta Cake
Serve this warm upside down cake with lightly sweetened whipped cream. Makes 6 servings.
| 4 Tbsp. | unsalted butter |
| 1 1/2 cups | packed light brown sugar |
| 2 cups | blueberries, blackberries, or raspberries or a combnation of each |
| 2 cups | 1/2-inch slices freestone peaches or nectarines |
| 1/2 cup | polenta or coarsely ground cornmeal |
| 1 cup | all-purpose flour |
| 1 tsp. | baking powder |
| 1/4 tsp | salt |
| 3 large | eggs, at room temperature |
| 2 Tbsp. | Napoleon Olive Oil |
| 2 tsp. | vanilla |
Preheat the oven to 375°F. In a 10-inch cast-iron skillet, melt the 4 tablespoons of butter with 3/4 cups of the brown sugar over medium heat. Stir until the sugar is melted and smooth and stir in the berries and peaches. Remove from the heat and set aside.
In a medium mixing bowl, stir together the polenta, flour, baking powder, and salt.
In the bowl of an electric mixer, beat the eggs and remaining 3/4 cups sugar until light, about 4 minutes. Beat in the olive oil and vanilla. Mix the dry ingredients into the batter, just until combined. Spoon over the fruit and smooth out with a spatula. Bake until the cake springs back when touched, about 20 minutes. Let cool in the pan 10 minutes, then cover with a platter and invert. Serve warm.
Approximate Nutritional Analysis per 1/6 recipe
Calories 450
Calories from Fat 145
Total Fat 16g
Saturated Fat 7g
Cholesterol 128mg
Sodium 220mg
Carbohydrate 72g
Dietary Fiber 4g
Sugars 41g
Protein 7g
Vitamin C 17% DV
Vitamin A 17% DV
Calcium 9% DV
Iron 14% DV
© 2002 The Napoleon Co.