Carmelized Plum and Rosemary Polenta Pound Cake Tell a Friend

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Carmelized Plum and Rosemary Polenta Pound Cake 1 Rating(s)

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1/2 pounds - Unsalted Butter
  • 1 1/2 cups - All Purpose Flour
  • 1 tablespoons - Baking Powder
  • 1 cups - Yellow Cornmeal
  • 1/2 teaspoons - Salt
  • 2 tablespoons - Fresh Rosemary, finely minced
  • 1 - Lemon, zested
  • 1 cups - Sugar
  • 3 - Eggs
  • 2 tablespoons - Cognac, or any brandy
  • - Prepared Plums, recipe below
  • Prepared Plums
  • 6 - Large Plums, pitted and cut into 6-8 wedges each
  • 1/3 cups - Sugar
  • pinchs - Salt
  • 1 teaspoons - Lemon Zest, finely grated
  • 1 teaspoons - Fresh Rosemary, finely minced
  • 2 tablespoons - Cognac, or rum or any brandy
  • Directions:

    1. Butter a 5½x10-inch loaf pan. Line the bottom with parchment paper. Butter paper. Set pan aside.

    2. Preheat oven to 350 degrees.

    3. Sift together flour, baking powder, cornmeal and salt.

    4. Cream together butter, rosemary, lemon zest and sugar until very light and fluffy.

    5. Add eggs to butter mixture, one at a time, beating well after each addition.

    6. Beat in flour mixture, alternating with cognac, just until well-combined. Spoon 2/3 of batter into pan. Evenly distribute one-quarter of prepared plums over batter. Add rest of the batter. Spread remaining fruit over the top and, using a spoon or fork, push pieces down a little.

    7. Bake for 60 minutes or until done, testing with a toothpick after 50 minutes. Cake should be nicely brown, pulling away from the edges of the pan and not too dry. Cool in pan for 10 minutes, then invert cake onto your hand or a rack and quickly re-invert it onto another rack.

    8. Serve warm or at room temperature. (The cake is also delicious sliced and toasted.)

    Prepared Plums

    In a medium saucepan, cook plums with sugar, salt, lemon zest and rosemary over medium heat until fruit is very soft but not falling apart, about 10 minutes. Remove from heat. Add cognac.

    Brief Description

    The polenta contrasts the sweet-tart of the cooked plums

    Main Ingredient:


    Category:  Cakes

    Cuisine:  American

    Prep Time: 40 min
    Cook Time: 1 hour(s)


    WSJ Off Duty, 9/1/2012, by Gail Monaghan

    Posted By:


    Posted On:

    September 1, 2012

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