Polenta Cake with Roasted Nectarines

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Polenta Cake with Roasted Nectarines

 

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

8 medium firm nectarines, halved (1 1/2 pounds)

1 tablespoon turbinado sugar, or granulated sugar

Cinnamon sticks, (optional)

 

 

 

 

 

Preheat oven to 350°.

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

350° 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 475°.

 

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- x 9-inch baking dish. Bake at 475° 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.

 

Pear Variation: Substitute 6 small, firm Bosc pears, cored and quartered

2 1/4 pounds), for nectarines, if desired.

 

Yield: 8 servings (serving size: 1 cake wedge and 2 nectarine halves)

 

Source: Cooking Light, JANUARY 1997

Formatted by Chupa Babi: 07.10.08

 

CALORIES 303 (29% from fat); FAT 9.8g (sat 2g,mono 4g,poly 2.9g); IRON 2.3mg;

CHOLESTEROL 55mg; CALCIUM 67mg; CARBOHYDRATE 49.8g; SODIUM 224mg; PROTEIN 5.5g;

FIBER 3.4g

 

For this simple dessert, use nectarines from Chile, which are currently in

season. Pears also work great.

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