Clementine Polenta Skillet Cake
- Level: Easy
- Yield: one 9-inch cake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 299
- Total Fat
- 15
- Saturated Fat
- 9
- Carbohydrates
- 39
- Dietary Fiber
- 1
- Sugar
- 22
- Protein
- 3
- Cholesterol
- 60
- Sodium
- 168
- Total: 2 hr (includes cooling time)
- Active: 20 min
Ingredients
Topping:
3 tablespoons unsalted butter, at room temperature
1/3 cup packed (71 grams) light brown sugar
4 to 5 clementines, peeled and thickly sliced into rounds
Cake:
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup packed (106 grams) light brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
3/4 cup fine polenta
1 teaspoon baking powder
1/2 teaspoon ground ginger
3/4 teaspoon fine sea salt
3/4 cup buttermilk, at room temperature
Directions
- Preheat the oven to 350 degrees F.
- For the topping: Grease a 9-inch ovenproof skillet (or 9-inch round cake pan) generously with the butter, being especially generous when buttering the bottom.
- Sprinkle the brown sugar evenly over the bottom of the pan. Arrange the clementine slices on top, packing them in tightly, to completely cover the bottom. Set aside.
- For the cake: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the granulated sugar and brown sugar on medium speed until light and fluffy, 4 to 5 minutes.
- Add the eggs one at a time, mixing well to combine after each addition. Add the vanilla extract and mix to combine.
- Add the flour, polenta, baking powder, ginger and salt and mix to combine. With the mixer running on low speed, pour the buttermilk in a slow, steady stream. Mix well to combine and scrape the bowl well.
- Pour the batter over the prepared clementine slices and gently spread into an even layer.
- Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let the cake cool for 10 minutes in the pan then invert onto a wire rack and let cool completely.