Polenta Cake with Bosc Pears |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
1/3 cup stick margarine, softened |
2/3 cup firmly packed dark brown sugar, divided |
2 large eggs |
1/4 cup skim milk |
1/2 teaspoon grated lemon rind |
1 2/3 cups all-purpose flour |
1/4 cup yellow cornmeal |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 1/4 cups finely chopped peeled granny smith apple |
cooking spray |
1/4 cup water |
1 teaspoon ground cinnamon |
6 small firm bosc pears, cored and quartered (about 2 1/4 pounds) |
1 teaspoon turbinado sugar or granulated sugar |
cinnamon sticks (optional) |
Directions:
1. Preheat oven to 350º.
2. Beat margarine and 1/3 cup brown sugar at medium speed of a mixer until well-blended. Add eggs, 1 at a time, beating well after each addition. Add milk and lemon rind; beat well. Combine flour and next 4 ingredients (flour through salt); add to creamed mixture, and beat well. Stir in chopped apple.
3. Spoon batter into a 9-inch round cake pan coated with cooking spray. Bake at 350º for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan. Let cool completely on a wire rack.
4. Preheat oven to 475º.
5. Combine remaining 1/3 cup brown sugar, water, and cinnamon in a 2-cup glass measure; stir well. Microwave at high 30 seconds or until sugar dissolves. Combine pears and brown sugar mixture; toss well. Arrange pears, cut sides down, in a 13- x 9-inch baking dish. Bake at 475º for 15 minutes or until tender. Turn pears over; sprinkle with turbinado sugar. Bake an additional 5 minutes. Serve with cake. Garnish with cinnamon sticks, if desired.
|
|