Stanley Tucci's Polenta Plum Cake
This polenta plum cake from Stanley Tucci is a classic Italian cake made with cornmeal or semolina and plenty of ripe plums.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup plus 2 tablespoons finely ground cornmeal or semolina flour
- 1 cup all-purpose flour (plus more for the pan)
- 1 1/2 teaspoons baking powder
- Pinch kosher salt
- 13 tablespoons (6 1/2 oz) butter (softened, plus more for the pan)
- 3/4 cup granulated sugar
- 4 large egg yolks
- 2 large eggs
- 1 teaspoon finely grated lemon zest (preferably organic)
- 1 teaspoon vanilla extract
- 4 plums (halved and pitted)
- 2 tablespoons packed light brown sugar
Instructions
- 1
Preheat the oven to 350ºF (176ºC). Butter and lightly flour an 8-by-2-inch round cake pan or an 8-inch springform pan, tapping out any excess flour.
- 2
In a small bowl, toss the cornmeal, all-purpose flour, baking powder, and salt.
- 3
In a large bowl, beat the butter and granulated sugar 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, 1 at a time, beating after each addition. Scrape down the sides of the bowl and add the whole eggs, 1 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.
- 5
Bake until the cake is golden brown on top and a toothpick inserted in the center comes out clean, 30 to 45 minutes.