Polenta Cake with Late-Summer Berries

Polenta Cake with Late-Summer Berries
Photo by Tina Cornett

Ingredients

  • Cooking spray
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 (10-ounce) package frozen unsweetened raspberries, thawed
  • Cake:
  • 1 cup fresh raspberries
  • 1 tablespoon sugar
  • + 12 more ingredients
    • 1 cup blackberries
    • Berry topping:
    • 2 cups halved strawberries
    • 1 cup blueberries
    • 1 ½ cups all-purpose flour
    • 6 tablespoons butter, softened
    • 2 large eggs
    • 2 large egg whites
    • ½ teaspoon vanilla extract
    • 2 tablespoons water
    • 1/8 teaspoon salt
    • 1/3 cup finely ground dry polenta

Preheat oven to 350°. To prepare cake, coat an 8 x 4-inch loaf pan with cooking spray; set prepared loaf pan aside. Lightly spoon all-purpose flour into dry measuring cups; level with a knife. Combine flour, polenta, baking powder, and salt in a medium bowl, stirring with a whisk; set aside. ???,...

View full recipe at My Recipes

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