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  • Writer's pictureSusie Csorsz Brown

Honeyed Fruit Polenta Cake

guess I am on a polenta-cake-for-breakfast kick. Bear with me: I have a lot of extra time on my hands, what with being furloughed and all. I tend to bake when I get the chance (or when I have extra energy to burn, or when I am frustrated with something or... ), so better good-for-you breakfast options than cookies. Right?

Honeyed Fruit Polenta Cake

serves 8 - 12

The smells while this was in the oven? Heavenly!


9 ounces tangy fruit (I made it with rhubarb, but berries would be good, too, or maybe mango or pineapple would be good) You can use frozen or fresh; if starting from frozen, partially thaw the fruit, and drain off some of the excess liquid.

2 tablespoons honey

2 sticks plus 2 tablespoon unsalted butter, softened and divided plus more for pan

sprinkle of cinnamon or cardamom (whichever you prefer or like with your chosen fruit)

3/4 cup granulated sugar

zest from one large lemon

1 cup white wheat flour (yes, you can use all purpose)

1 cup polenta, plus more for pan

2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

3 whole eggs

1/4 cup buttermilk


Preheat your oven to 375°. Generously butter a 9" springform pan. Add about two tablespoons of polenta into the pan and turn the pan to coat in a thin layer of polenta.

In a small bowl, stir together the honey and 2 T butter. You might have to nuke it for a couple of seconds. Just watch it so it doesn’t bowl over. Once it is homogenous, pour over the fruit and stir to coat. Sprinkle the fruit with your chosen spice; set aside.

To a medium-sized bowl add in the flour, polenta, salt, baking soda and powder, whisk to combine.

In the bowl of your stand mixer add the two sticks of butter, 1 cup sugar and the lemon zest. Blend on medium speed until light and fluffy, scraping sides as is necessary. Measure 1/4 cup of buttermilk into a liquid measuring cup, add the three eggs and lightly beat.

Add in the dry ingredients. Stir with a spatula until fully incorporated and crumbly.

Spoon ¾ of the cake batter into the prepared springform pan. Top the batter with the honeyed fruit. Dollop on the remaining batter, and then pour any remaining honey/juices from the bowl over top of the cake and fruit.

I would recommend putting your cake pan on a baking sheet just in case it leaks. Bake for 45-55 minutes on the center rack. Once a cake tester comes out clean or with only a few crumbs, the cake is done.

Let cool for 10 to 15 minutes before releasing the spring. Let cool slightly before cutting and serving. This cake is excellent still warm; it will firm up more as it cools.

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