There are many different cakes and I wanted to try something new. In my cupboard, there was polenta that had been sitting around for awhile and I wanted to get rid of it. I decided to see if there was a dessert I could make with it. After googling, I found a recipe for upside down pear polenta cake.
In a saucepan, stir 1/4 cup sugar and 2 Tbsp of water. Cook until the sugar has caramelized. This should take about 8-10 minutes. Just when the sugar is the right colour, add 1 tablespoon of butter.Pour the caramel in the baking pan and layer the pears on top. Set aside.
Separate two eggs and make sure there is no yolk in the white.
In one mixing bowl, mix 3/4 cup sugar, 8 tablespoons butter and 1 teaspoon vanilla extract. Slowly add 1 yolk at a time and beat. Beat until the batter has turned light and fluffy. In a separate bowl, mix 3/4 cup and 3 tablespoon flour with 3 tablespoons of polenta, 1 1/2 teaspoon of baking powder and 1/4 salt. Next, you will need to mix the flour mixture and milk (3/4 cup) in 3 alternating parts. Start with 1 part of flour and when that is blended, add 1 part milk. Do this until all the milk and flour is mixed
Using clean beaters, beat the egg whites until it forms soft peaks. It is important to not get anything in the egg whites or it will not form peaks.
The next step is to mix the light egg whites with the thick batter. You first want to lighten the batter with some of the egg whites. When the batter is lighter, mix the rest of the egg whites in. Make sure not to mix too much or you loss all the bubbles. When the batter is ready, spread the mixture over the pears.
Bake in the oven for about an hour or until a knife comes out clean.When the cake is ready, let it cool for 30 minutes. The best part is flipping the cake over and seeing what it looks like!! Its like a surprise because you don’t know what the pears look like. Serve warm with ice cream or a huge dollop of whip cream! Enjoy! Check out my other recipes.
- 1 ripe pear
- 1/4 cup sugar
- 1 Tbsp butter
- 2 Tbsp water
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 8 tablespoons butter
- 2 eggs, separated
- 3/4 cup and 3 tablespoon flour
- 1/4 salt
- 3 tablespoon polenta
- 1 1/2 teaspoon baking powder
- 3/4 cup milk