Polenta Cake with Roasted Nectarines
For this simple dessert, use nectarines from Chile, which are currently in season. Pears also work great.
Yield: 8 servings (serving size: 1 cake wedge and 2 nectarine halves)
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Amount per serving
- Calories: 303
- Calories from fat: 29%
- Fat: 9.8g
- Saturated fat: 2g
- Monounsaturated fat: 4g
- Polyunsaturated fat: 2.9g
- Protein: 5.5g
- Carbohydrate: 49.8g
- Fiber: 3.4g
- Cholesterol: 55mg
- Iron: 2.3mg
- Sodium: 224mg
- Calcium: 67mg
- 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.
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