I wanted some cake, I had some polenta & pears. This is what I made.
Three fresh, ripe red Anjou pears……..
…and a new Bundt pan…things do not always end up the way you plan…
…careful greasing, making sure I got into every crook, curve and cranny and the top of my cake still stuck in the pan! I really didn’t mind. I gently perched the pointed tops back on for this photo. The moist, just right sweetness, the fresh pears & golden polenta still tasted fantastic…that was really all I cared about. Life is not perfect, but delicious.
Perfectly-Imperfect Golden Polenta & Pear Bundt Cake
- 3/4 cup polenta
- 1 1/2 cups all-purpose flour
- 3/4 tsp baking soda
- 3/4 tsp sea salt
- 1 1/4 cup raw sugar
- 1/2 cup olive oil
- 1/2 cup canola oil
- 2 eggs
- 2 tsps vanilla extract
- 3 firm, but ripe, pears, cored, peeled & cubed
- 2 tsps lemon zest
- Preheat oven to 350 degrees. Grease a Bundt pan well.
- In a mixing bowl whisk together the polenta, flour, baking soda & salt.
- Using an electric mixer beat together the sugar, olive & canola oils, eggs & vanilla extract until pale yellow.
- Add dry ingredients to mixture and beat on low just until combined. Fold in the pears & lemon zest.
- Scrape batter into the prepared Bundt pan, gently tapping pan on counter to release any air pockets in the batter.
- Bake for 1 1/2 hours, or until a skewer inserted into the middle of the cake comes out clean. Remove cake from oven and cool on a rack for 20 minutes. Turn cake out onto a dish and cool completely. Serve in slices warm or room temp. This cake is so moist that is good for a few days.