Italian Apple and Polenta Cake

Ingredients

• 1 cup (120g) polenta 1 cup (120g) polenta
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 cup (115g) unsalted butter, softened 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) brown sugar 1 cup (200g) brown sugar
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• 2 medium apples, peeled, cored, and diced 2 medium apples, peeled, cored, and diced
• Powdered sugar, for dusting (optional) Powdered sugar, for dusting (optional)
• Whipped cream or vanilla ice cream, for serving (optional) Whipped cream or vanilla ice cream, for serving (optional)

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (Saturated Fat: 7g)
• Carbohydrates: 50g (Sugar: 28g)
• Protein: 5g
• Fiber: 2g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan.
2. 2.
   In a medium bowl, whisk together the polenta, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. 3.
   In a separate large bowl, cream together the softened butter and brown sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients.
6. 6.
   Gently fold in the diced apples until evenly distributed throughout the batter.
7. 7.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. 8.
   Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. 9.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
10. 10.
    Once cooled, dust the top of the cake with powdered sugar, if desired.
11. 11.
    Serve the Italian Apple and Polenta Cake slices with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.

Treat your ingredients with care...

• Polenta — Make sure to use fine or medium-grind polenta for this recipe, as coarse polenta will result in a gritty texture.
• Apples — Choose firm and slightly tart apples such as Granny Smith or Honeycrisp for the best flavor and texture in the cake.
• Buttermilk — If you don't have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.

Tips & Tricks

• For added texture, you can sprinkle some chopped walnuts or pecans on top of the cake batter before baking.
• To enhance the apple flavor, you can toss the diced apples with a tablespoon of lemon juice before folding them into the batter.
• If you prefer a sweeter cake, you can increase the amount of brown sugar to 1 1/4 cups.
• Leftover cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
• This cake tastes even better the next day as the flavors have a chance to meld together.

Serving advice

Serve the Italian Apple and Polenta Cake at room temperature or slightly warmed. It can be enjoyed on its own as a delicious dessert or paired with a cup of coffee or tea for a delightful afternoon treat.

Presentation advice

To enhance the presentation of the Italian Apple and Polenta Cake, you can sprinkle some additional powdered sugar on top just before serving. You can also garnish each slice with a thin apple slice or a sprig of fresh mint for an elegant touch.