Lemon Polenta Cake with Winter Fruit Compote

Lemon Polenta Cake with Winter Fruit Compote
Photo by Becky Luigart-Stayner

Ingredients

  • 2 teaspoons grated lemon rind
  • 2 teaspoons fresh lemon juice
  • Cake:
  • ½ cup yellow cornmeal
  • 2/3 cup reduced-fat buttermilk
  • 1 cup unsweetened apple juice
  • 1 cup sugar
  • + 10 more ingredients
    • ¼ teaspoon salt
    • 2 large eggs
    • 1 ¼ cups all-purpose flour (about 5 1/2 ounces)
    • ½ cup fresh cranberries
    • Cooking spray
    • Compote:
    • ½ teaspoon baking soda
    • ½ cup golden raisins
    • ¼ cup extravirgin olive oil
    • 1 ¾ cups finely chopped, peeled pear (about 2)

Preheat oven to 350°. To prepare cake, coat an 8-inch round cake pan with cooking spray; line bottom of pan with parchment paper. Coat paper with cooking spray. Set aside. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a lar...

View full recipe at My Recipes

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