New This Month

Rosemary Polenta Cake

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Jennifer Causey

Ingredients

  • 1/2 cup plus 1 tablespoon unsalted butter, room temperature
  • 6 teaspoons finely chopped fresh rosemary
  • 3/4 cup plus 2 tablespoons quick-cooking polenta
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 1/2 cup extra-virgin olive oil
  • 5 large eggs plus 2 large egg yolks, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1 1/3 cups granulated sugar

Glaze

  • 1/2 cup confectioners' sugar
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon fresh lemon juice
  • 1 1/2 teaspoons water
  • Pinch of coarse salt

Directions

  1. Cake: Preheat oven to 350 degrees. Brush a 10-inch Bundt pan with 1 tablespoon butter. Sprinkle with 2 teaspoons rosemary and 2 tablespoons polenta; shake to coat.

  2. Whisk together flour, baking powder, salt, and remaining 3/4 cup polenta and 4 teaspoons rosemary. In another bowl, whisk together oil, eggs, yolks, and vanilla.

  3. Beat remaining 1/2 cup butter and the sugar on medium until pale and fluffy, about 3 minutes. Slowly beat in egg mixture until just combined. With mixer on low, add flour mixture in 3 batches; beat until just combined.

  4. Pour batter into pan. Bake until golden and a toothpick comes out clean, 35 to 40 minutes. Let cool in pan 15 minutes, then turn out onto a wire rack to cool completely.

  5. Glaze: Whisk together all ingredients until smooth. Drizzle glaze over cake. Cut into wedges; serve.

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