Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Dolce: Basil-Polenta Breakfast Cake with Roasted Nectarines

Good Final

It’s mid-September, and for most of us, the beginning of fall means that stone fruit season is coming to an end. We went into a real stone fruit frenzy this year. I finally tried out this Chicken Peach Lamejun (flatbread) recipe from Ana Sortun’s Spice Cookbook that I’ve been eyeing for years. I found this Moroccan Chickpea Salad with Dried Plums buried in my inbox and with it I discovered a new favorite summer meal. And Jacque’s been using stone fruit in most of her desserts, ranging from Marinated Peaches to Nectarine & Blueberry Upside Down Cake. It’s been a good summer.

This cake was part of our stone fruit extravaganza. It was adapted from Cooking Light, but I’ll admit, I fattened it up a bit with butter and whole milk. I also added in one of my favorite summer herbs, basil, hoping to capture the fruity-herb combo I love so much from my favorite Basil-Lemon Cake. This isn’t a very sweet dish, so it makes for a better way to start your morning than to round out a meal at the end of your day.

Stone fruit season may be coming to an end, but I might just have to squeeze in these Nectarine Creamsicles with Rosewater before the crop runs out. Then it’s onto thinking about fall apples and persimmons, some of my favorite fruits!  –jaime

Ingredients

~Cake~
1 2/3 cups all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt1/3 cup butter, softened
2/3 cup firmly packed dark brown sugar, divided
2 large eggs
1/4 cup milk
1/2 teaspoon grated lemon rind
1/3 cup chopped basil
1 1/4 cups finely chopped peeled Granny Smith apple
Cooking spray

~Nectarines~
1 tablespoon butter
1/4 cup water
1 teaspoon ground cinnamon
8 medium firm nectarines, halved
1 tablespoon granulated sugar

Directions

~Basil-Polenta Cake~

  1. Preheat oven to 350°.
  2. Combine flour and next 4 ingredients (flour through salt) and set aside.
  3. Beat butter and 1/3 cup brown sugar with a mixer until creamed together. Add eggs one at a time, and beat well after each one. Beat in mil and, lemon rind. Stir in basil.
  4. Add dry ingredients to creamed mixture, and beat well. Stir in chopped apple. The batter will be very thick.
  5. Pour batter into a 9-inch round cake pan or a bundt pan coated with cooking spray (It won’t fill a bundt pan, but the pan would give it a more unique form if that’s what you’re after. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan and let cool

~Roasted Nectarines~

  1. Raise the oven temperature to 475°.
  2. While the cake is cooling, stir together the remaining 1/3 cup brown sugar, butter, water, and cinnamon in a microwaveable dish. Microwave until sugar fully dissolves, about 30 seconds.
  3. Toss together nectarines and brown sugar mixture until the nectarines are fully coated.
  4. Put nectarines in a 13- x 9-inch baking dish cut side down. Bake 15 minutes or until tender. Turn nectarines over; sprinkle with granulated sugar, and bake 5 more minutes.

Serve cake and nectarines together!

Good Bowl

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One comment on “Dolce: Basil-Polenta Breakfast Cake with Roasted Nectarines

  1. Pingback: Inspiring Ingredient: Basil | Mezze & Dolce

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Information

This entry was posted on September 19, 2013 by in Cakes, Dolce and tagged , , .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

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