Corn Meal Cake with Fantasia Nectarines
3/4 cup of Community Grains Red Flint Polenta
4 medium Nectarines (we used Fantasia), pitted and cut into 8 pieces, then cut in half
1 1/4 cup of organic flour, plus more for dusting the pan
1 1/4 cup of organic cane sugar, for dusting the pan and an additional
1/2 cup of sugar for Nectarine syrup
1 1/2 stick of butter, room temperature, plus more for greasing the pan
Zest and juice of one Meyer lemon
1 1/2 tsp. of baking powder
1 tsp. of baking soda
Pinch of kosher salt
3/4 cup of buttermilk
Preheat the oven to 350°F.
Coat a 9-by-5 inch loaf pan generously with butter, dust with flour and sugar and tap out extra; set aside.
In a medium mixing bowl, cream butter on medium speed until smooth. Add the sugar and beat until light and fluffy.
In a large bowl, whisk together flour, red polenta, lemon zest, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, eggs, and lemon juice.
Using a hand mixer, add the flour mixture to the butter mixture in 2 batches on low speed, alternating with the buttermilk mixture. Mix until just combined, scraping the sides of the bowl.
Pour the mixture into the prepared pan.
Bake until the center is cooked through (a toothpick should come out clean), about 50-55 minutes. Allow it to cool for 10 minutes in the pan and invert the cake onto a cutting board, flip it right side up, and cool for an additional 30 minutes.
Meanwhile, in a medium saucepan, add 1/2 cup of sugar and 1/2 cup of water and bring to a light simmer and reduce the mixture until syrupy. Add the nectarines and remove them from the heat. Allow it to cool for 15 minutes.
Slice your corn meal cake and spoon the nectarine syrup on top. Enjoy!