Polenta Plum Upside Down Cake

Polenta Plum Upside Down Cake is a scrumptious, Italian-themed confection suitable for both dessert and breakfast.

Ingredients

• 10 complete Prune Plums Or Plums Of Choice, Sliced In ½-inch Wedges
• ¾ cups Granulated Sugar
• ⅓ cups Water
• 2 Tablespoons Unsalted Butter, Softened At Room Temperature
• ¾ cups Plus 2 Tablespoons, All-reason Flour
• ½ cups Plus 2 Tablespoons Finely Ground Yellow Cornmeal
• 1-½ teaspoon Baking Powder
• 1 teaspoon Kosher Salt
• ¼ teaspoons Ground Cardamom
• 1 cup Granulated Sugar
• 1 stick Unsalted Butter, Softened At Room Temperature
• four complete Large Eggs, At Room Temperature
• 1 complete Egg Yolk
• ½ teaspoons Finely Grated Orange Zest
• ½ teaspoons Vanilla Extract
• 6 cups Extra Virgin Olive Oil

Preparation

Butter a nine-inch springform pan and line with parchment, allowing to go up slightly on the edges to prevent leaking. Butter over the parchment. Place on a parchment line baking sheet. Preheat oven to 350°F.

Add sugar to a medium-sized pot. Carefully pour over water so the sugar is simply submerged. Make sure the edges of the pot are smooth. Turn heat to medium and bring combination to a simmer. Allow to simmer till all of the water has evaporated and the sugar begins to caramelize. Do now not stir in the course of this manner. As sugar starts to take on shade, you could lightly swirl the pan to encourage even browning. Once the sugar reaches an amber color, like maple syrup, dispose of the pan from the warmth and whisk within the butter. Pour straight away into organized pan.

Working from the outside of the pan in, vicinity down plum wedges barely overlapping, in a round pattern. The bottom of the pan have to be absolutely covered by way of plums.

In a bowl, sift collectively all dry components (flour via cardamom).

In the bowl of a status mixer, upload sugar and butter. Using the paddle attachment, beat collectively over medium speed for about three mins or till mild and fluffy. Beat in eggs, separately, till fully included. Stir in zest and vanilla. While mixing over low velocity, steadily circulation in oil till emulsified.

Add dry elements to moist ingredients in three quantities, stirring after each addition. Do now not over blend.

Pour batter in pan over plums. Smooth out pinnacle. Baking on baking sheet on the middle rack of the oven for fifty–60 minutes or until golden brown and a toothpick inserted into the center comes out easy. Cool on rack for about 1 hour. Run a knife alongside the edges of the pan, and carefully get rid of outer ring. Invert onto cooling rack and put off base of pan and parchment. Cool completely before serving. Enjoy.

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