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Gallery Polenta Grape Cake Credit: Mike Krautter Recipe Summary prep: 40 mins total: 1 hr 45 mins Servings: 12
Ingredients Ingredient Checklist 1 stick unsalted butter, plus more, room temperature, for baking pan 1 1/2 cups all-purpose flour 1/2 cup quick-cooking polenta 1 teaspoon baking powder 3/4 teaspoon coarse salt 1/2 cup granulated sugar 1/4 cup honey 2 large eggs, room temperature 2/3 cup whole milk, room temperature 2 cups red seedless grapes 1 tablespoon fresh rosemary leaves 2 teaspoons sanding sugar or granulated sugar
Gallery Polenta Grape Cake Credit: Mike Krautter
Recipe Summary prep: 40 mins total: 1 hr 45 mins Servings: 12
Gallery
Polenta Grape Cake Credit: Mike Krautter
Polenta Grape Cake
Credit: Mike Krautter
Polenta Grape Cake
Recipe Summary prep: 40 mins total: 1 hr 45 mins Servings: 12
Recipe Summary
prep: 40 mins total: 1 hr 45 mins
Servings: 12
prep: 40 mins
total: 1 hr 45 mins
prep:
40 mins
total:
1 hr 45 mins
Servings: 12
12
Ingredients
Ingredients
- 1 stick unsalted butter, plus more, room temperature, for baking pan 1 1/2 cups all-purpose flour 1/2 cup quick-cooking polenta 1 teaspoon baking powder 3/4 teaspoon coarse salt 1/2 cup granulated sugar 1/4 cup honey 2 large eggs, room temperature 2/3 cup whole milk, room temperature 2 cups red seedless grapes 1 tablespoon fresh rosemary leaves 2 teaspoons sanding sugar or granulated sugar
Directions
Preheat oven to 350 degrees. Brush bottom and sides of an 8-inch square baking pan with butter. Line bottom and two sides with parchment, leaving a 2-inch overhang; butter parchment.
Melt butter in a small saucepan over medium. Simmer, swirling pan occasionally, until butter turns golden brown and nutty-smelling, 8 to 10 minutes. Transfer to a small bowl; let cool completely. Meanwhile, whisk together flour, polenta, baking powder, and salt in a medium bowl.
Beat cooled butter, granulated sugar, and honey on medium-high speed until mixture resembles a sandy paste, 2 to 3 minutes. Beat in eggs one at a time, scraping down sides of bowl as necessary. Reduce speed to low and beat in flour mixture in two batches, alternating with milk, just until combined (do not overmix). Fold in 1 cup grapes.
Pour batter into prepared pan, smoothing top. Bake 15 minutes. Scatter remaining 1 cup grapes, rosemary, and sanding sugar over top. Bake until golden and a tester inserted in center comes out clean, 30 to 35 minutes. Let cool in pan on a wire rack 15 minutes; remove cake using parchment and let cool completely on rack. Serve warm or room temperature.
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All Reviews for Polenta Grape Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Polenta Grape Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
