Brooke's Famous Polenta Pudding Cake
Ready In: 1 hr 20 mins
Serves: 10
Ingredients
Cake
- 1 1⁄2 cups unsalted butter, room temperature
- 5 cups powdered sugar
- 4 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 3⁄4 teaspoon salt
- 2 cups unbleached all-purpose flour
- 1 cup cornmeal
Compote
- 1 lb frozen blackberrie, thawed
- 1⁄2 cup sugar
- 1⁄4 cup fruit brandy (famboise)
- lightly sweetened whipped cream
Directions
- Position rack in center of oven. Pre-heat oven to 325°F.
- Butter and flour a 10-inch springform pan.
- Using electric mixer, beat butter in large bowl until fluffy. Beat in powdered sugar, 1 cup at a time. Beat in eggs and yolks, one at a time, then vanilla and salt. Stir in flour and cornmeal.
- Transfer batter to prepared pan (batter will be very thick).
- Bake cake until deep golden brown on top and tester inserted into center comes out with some moist crumbs still attached. (about 1 hour 10 min) Cut around pan sides to loosen cake. Remove pan sides and cool cake completely.
- Meanwhile, gently mix berries, 1/2 cup sugar and framboise in medium bowl. Let stand until sugar dissolves.
- Slice cake and serve with compote and whipped cream.
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