Chef Andrea’s Breakfast Polenta Cake

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Preparation info

  • Makes one 8- to 9 inch tube cake; serves

    6 to 8

    • Difficulty

      Easy

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

  • About

This simple cornmeal butter cake, with the double crunch of cornmeal and chopped almonds, will brighten the morning. For dessert at the restaurant, Andrea served this cake with berries and a touch of whipped cream. “I like it with a glass of milk,” he once told me.

Ingredients

  • ½ cup (1 stick) unsalted butter, softened
  • ½ cup plus

Method

  1. Preheat the oven to 325 degrees F. Generously butter an 8- to 9-inch kugelhopf or Bundt pan; set aside. Place the ½