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Mimi

Plum Polenta Upside Down Skillet Cake

This polenta cake--half cake, half cornbread--is built upon fresh plums and a light caramel syrup in a skillet, then finished in the oven and flipped over to reveal a plum and syrup topped polenta cake, moist and not too sweet...perfect for breakfast or afternoon snack.
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Prep Time 30 minutes
Cook Time 45 minutes
Course: Breakfast, Dessert
Cuisine: American, Italian
Ingredients Equipment Method

Ingredients
  

Sugar Syrup and Plums
  • 5-6 plums, sliced in rounds or thicker slices
  • 6 tbsp granulated sugar
  • 3 tbsp water
  • 2 tbsp unsalted butter
Cake
  • ⅔ cup all purpose flour
  • ½ cup polenta
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 6 tbsp unsalted butter
  • ½ cup granulated sugar, plus 1 tbsp for egg whites
  • 1 tsp vanilla extract
  • 2 eggs, separated yolks and whites
  • ½ cup whole milk

Equipment

  • Cast Iron or oven safe skillet

Method
 

For the Fruit and Sugar Syrup
  1. In a cast iron or oven safe skillet, spray with cooking spray or grease with butter.
  2. Slice the plums evenly, whether in rounds or chunkier tarte tatin style slices. Set aside.
  3. On medium low heat, add sugar and water to the saucepan and whisk until the sugar is completely dissolved.
  4. Leave the sugar alone! Move skillet from side to side and/or move liquid around, but do not mix again. Once a light amber, in about 5 minutes, remove skillet from the heat and add in diced butter. Whisk vigorously and set aside.
  5. Fan the plum slices out, starting in the outside edge and working your way to the middle.
For the Cake
  1. Preheat oven to 375 degrees.
  2. Sift dry ingredients into a bowl and set aside.
  3. In a mixer or bowl, combine the butter and sugar until light and fluffy, about 2-3 minutes. Add the vanilla extract, followed by each egg yolk, allowing to beat for a few seconds in between.
  4. At a lower speed, alternate adding the dry ingredients and the milk: dry-milk-dry-milk-dry.
  5. In a separate bowl, whisk the egg whites to soft peaks. Add in the tablespoon of sugar and whisk again until stiff peaks form. By hand, fold in the egg mixture in three installments, making sure to whip up and circle, not knocking the air out of the batter.
  6. Pour the cake batter onto the sliced plums and syrup in the skillet and spread it evenly over the whole skillet.
  7. Bake for at least 45 minutes, or until top is golden brown and toothpick comes out totally clean. It may take up to 50 minutes or more depending on the size and depth of your skillet.
  8. Let the cake cool for no more than 10-15 minutes in the skillet. Slide an offset spatula or thin knife around the edges, give the skillet a little shake, place a large platter or plate over the skillet and flip the skillet over onto the plate. Watch the handle, it is still hot! Give the skillet one more little shake and remove...hope for the best, but if you loose a couple plum slices, fret not--you can stick them right back on top.
  9. Serve for breakfast or dessert or any time of day with creme fraiche or confectioners sugar.