Plum and Polenta Cake

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 13 tablespoons butter softened
• 4 large egg yolk 
• 2 large eggs 
• 1 cup flour all-purpose
• 0.8 cup granulated sugar 
• 1 pinch kosher salt 
• 1 teaspoon lemon zest grated
• 2 tablespoons brown sugar light packed
• 4  plums pitted cut in half and
• 0.5 cup cornmeal finely
• 1 teaspoon vanilla extract pure

Equipment

• bowl
• frying pan
• oven
• hand mixer
• toothpicks
• spatula
• springform pan

Directions

1. Preheat the oven to 350 °F. Grease and lightly flour an 8 x 2-inch round cake pan or an 8-inch springform pan, tapping out any excess flour. Set aside.
2. In a small bowl, toss the cornmeal, all-purpose flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the butter and granulated sugar together with an electric mixer, until pale yellow and creamy, about 5 minutes. Scrape down the sides of the bowl with a rubber spatula and add the egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl and add the whole eggs, one at a time, beating after each addition.
4. Mix in the lemon zest and vanilla.
5. Add the dry ingredients and blend until just combined.
6. Spread the batter in the prepared pan.
7. Place the plum halves, skin side down, at even intervals on top of the batter.
8. Sprinkle the brown sugar on top of the fruit and batter.
9. Bake until the cake is golden brown on top and a toothpick inserted in the center comes out clean, about 45 minutes.
10. Reprinted with permission from The Tucci Cookbook by Stanley Tucci with Joan and Stan Tucci, and Gianni Scappin and Mimi Shanley Taft, © 2012 Gallery Books