Earlier this week, friends of our who are out of town asked if we could pick their plums, water some plants, and pick up the mail. The boys - and my parents - were game and off they went. They came home with so many plums yesterday. So, I started off with a plum-polenta cake for breakfast this morning. We're still debating on jam versus chutney and shrub versus liqueur. I'll keep you posted.
- 1/2 C butter, softened + more for greasing the pan
- 2/3 C organic granulated sugar
- 1/4 C honey
- 2 eggs
- 1/2 C coconut milk
- 1/2 t salt
- 1-1/2 C gluten-free flour (I used a mixture of rice flour, brown rice flour, and coconut flour)
- 3/4 C yellow cornmeal
- 1/2 t baking powder
- 1/2 C corn kernels
- 10 to 12 small, ripe plums
Procedure
Preheat the oven to 350 °F. Butter a baking dish; I used a 9" square dish. Slice your plums in half, or quarters, and remove the pit. Place the plums in the bottom of the dish and set aside.
Cream the butter and sugar together until lightened and fluffy. Fold in the honey, eggs, and coconut milk. Gently fold in the salt, flour, cornmeal, and baking powder until just moistened. Stir in the corn kernels.
Spoon the batter over the plums and place in the oven. Bake until set and beginning to brown, approximately 35 to 40 minutes.
Let cool for 5 minutes before slicing. Serve hot.
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