½ cup plus 2 Tablespoons finely ground cornmeal or semolina flour
1 cup all-purpose flour
1-1/2 teaspoons baking powder
Pinch of kosher salt
13 Tablespoons butter, softened
¾ cup granulated sugar
4 large egg yolks
2 large eggs
1 teaspoon grated lemon zest
1 teaspoon pure vanilla extract
4 plums, cut in half and pitted
2 Tablespoons packed light brown sugar
Confectioner's sugar for dusting, optional
Instructions
Preheat oven to 350 degrees F. Grease and lightly flour and 8-inch springform pan or an 8-by-2-inch round cake pan, tapping out excess flour. Set aside.
In a small bowl, toss the cornmeal, all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and granulated sugar together with an electric mixer, until pale yellow and creamy, about 5 minutes. Scrape down the sides of the bowl with a rubber spatula and add the egg yolks, one at a time, beating after each addition. Scrape down the sides of bowl again, and add the whole eggs, one at a time, beating after each addition. Mix in the lemon zest and vanilla. Add the dry ingredients and blend until just combined.
Spread the batter in the prepared pan. Place the plum halves, skin side down, at even intervals on top of the batter. Sprinkle the brown sugar on top of the fruit and batter. Bake until the cake is golden brown on top and a toothpick inserted in the center comes out clean, about 45 minutes. Let cool and dust with a little confectioner's sugar if desired. Serves 6.
Recipe by The Culinary Cellar at https://theculinarycellar.com/stanley-tuccis-plum-and-polenta-cake/