Apple Sage Upside Down Polenta Cake

September 15, 2013

30 min or less active, dessert, fall, gluten-free, spring, summer, winter

Information

Servings: 8
Time: Less than 30 minutes active; About 80 minutes total
Price: About $8.00 total; $1.00 per slice
Nutrition (per serving):
Calories: 314.8
Protein: 4.8g
Fat: 9g
Saturated fat: 2.4g
Carbohydrates: 55.1g
Fiber: 1.6g
Sodium: 643.2mg
Cholesterol: 53.3mg
High In:
Good Source:
Low In:

Ingredients

• 6 Tbsp butter, divided (preferably plant-oil based)
• 1/2 cup apple cider, divided
• 1/4 cup brown sugar
• About 15 fresh sage leaves, divided
• 3/4 cup white sugar
• 1/4 cup milk
• 2 eggs
• 2 tsp vanilla extract
• 1 1/3 cup cornmeal
• 3/4 cup polenta
• 1/2 Tbsp baking powder
• 1/2 tsp salt
• 2 apples, sliced
• Juice of 1 lemon

Preparation

1. Preheat oven to 350 degrees.
2. Meanwhile, heat 2 Tbsp butter with 1/4 cup cider, brown sugar and 10 whole sage leaves in a small pot over medium low heat. Whisk under sugar is dissolved. Simmer 1 minute, then remove from heat and set aside.
3. In a mixer, cream remaining 4 Tbsp butter with white sugar until fluffy, about 5 minutes. Add remaining cider, milk, eggs, vanilla and 1 Tbsp very finely chopped sage, and beat on high until incorporated.
4. On low speed, mix in cornmeal, polenta baking powder and salt until combined. Set aside.
5. Toss apple slices in lemon juice. Remove sage from the brown sugar glaze, and then add to a cake pan coated with cooking spray. Lay apple slices over top in a circle to cover the bottom. Pour batter in and bake 30-35 minutes. Let cool 5-10 minutes in pan before running a knife around the edges and inverting onto serving platter. Cut and serve.