Polenta Breakfast Cake with Stewed Plums
A rustic Italian-inspired breakfast cake made with cornmeal (polenta) that yields a tender, slightly grainy crumb with a delicate sweetness. The cake is topped with glossy stewed plums that are softened in their own juices with a hint of vanilla, creating a bright, tart contrast to the buttery polenta base. Baked until golden and served warm or at room temperature, this cake is perfect for morning entertaining or a quiet breakfast with coffee.
- Prep
- 20 min
- Cook
- 45 min
- Wait
- 20 min
- Total
- 1 hr 25 min
- Makes
- 1 cake (8 slices)
Steps
Before you start
- Preheat your oven to 350°F (175°C)
- Bring butter and eggs to room temperature (about 30 minutes)
- Have a 9-inch (23 cm) round cake pan or springform pan ready, lightly buttered and lined with parchment paper
Stew the plums
- In a medium saucepan over medium heat, combine the halved plums, ¼ cup (50 g) sugar, vanilla extract, and lemon zest if using.
- Stir gently and cook for 8–10 minutes, stirring occasionally, until the plums have softened and begun to break down and release their juices.
- The mixture should look jammy but retain some whole plum pieces.
- Remove from heat and let cool to room temperature while you prepare the cake batter.
- This can be done up to 2 hours ahead.
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Ready when: Plums are soft and release their juices; mixture looks slightly jammy
Tip: Do not overcook the plums; they should hold their shape, not completely disintegrate.
Cream butter and sugarOven 350°F / 175°C
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, beat the softened butter and ¾ cup (150 g) sugar together using an electric mixer on medium-high speed for 3–4 minutes, until the mixture is pale, light, and fluffy.
- This incorporates air into the batter, which will help the cake rise.
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Ready when: Mixture is pale cream-colored and noticeably lighter in volume
Tip: Ensure your butter is truly at room temperature (soft enough to press with a finger); cold butter will not cream properly.
Incorporate eggs and vanilla
- Add the eggs one at a time to the creamed mixture, beating on medium speed for about 30 seconds after each addition until well combined.
- Add the vanilla extract and beat for another 30 seconds.
- The batter may look slightly curdled; this is normal and will smooth out once the dry ingredients are added.
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Ready when: Eggs are fully incorporated; batter is combined but may appear slightly grainy
Tip: Adding eggs gradually ensures a smooth, emulsified batter. Do not rush this step.
Mix dry ingredients
- In a medium bowl, whisk together the polenta (cornmeal), all-purpose flour, baking powder, and kosher salt until evenly combined and no lumps remain.
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Ready when: Dry ingredients are evenly mixed with no visible lumps
Tip: Whisk thoroughly to distribute the baking powder evenly throughout the dry mixture.
Combine wet and dry
- Add half of the dry ingredient mixture to the wet ingredients and stir with a rubber spatula until just combined—do not overmix.
- Pour in the milk and stir until incorporated.
- Add the remaining dry ingredients and fold gently until no streaks of flour remain.
- The batter should be thick and slightly grainy from the polenta.
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Ready when: Batter is fully combined with no visible flour streaks; texture is thick and uniform
Tip: Overmixing will result in a dense cake. Mix just until the dry ingredients are barely incorporated.
Transfer batter and top with plums
- Pour the batter into your prepared 9-inch (23 cm) cake pan and smooth the top with a rubber spatula.
- Spoon the cooled stewed plums and their syrup evenly over the batter, distributing them in a single layer.
- You can press the plums gently into the batter if desired, or leave them on top—they will sink slightly as the cake bakes.
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Ready when: Plums are distributed evenly across the top of the batter
Tip: If the plums seem very wet, drain some of the syrup first to prevent the cake from becoming soggy.
Bake the cakeOven 350°F / 175°C
- Place the pan in the preheated 350°F (175°C) oven and bake for 38–45 minutes, until the cake is golden brown on top and a skewer or toothpick inserted into the center (avoiding the plums) comes out clean or with just a few moist crumbs.
- The top should be set and the edges should pull slightly away from the sides of the pan.
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Ready when: Cake is golden brown; skewer inserted into center comes out clean or with just a few moist crumbs
Tip: If the top is browning too quickly, loosely tent with aluminum foil for the final 10–15 minutes of baking.
Cool and serve
- Remove the cake from the oven and let it cool in the pan for 10–15 minutes.
- Run a thin knife around the edges to loosen it from the pan, then turn it out onto a serving plate or wire rack to cool completely (or serve while still warm).
- The plums will have softened further and their syrup will have soaked into the cake, creating a moist crumb.
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Ready when: Cake is firm enough to unmold without breaking
Tip: This cake is delicious warm with a dollop of Greek yogurt or crème fraîche, and it actually tastes even better the next day as the flavors meld.
Good to know
Tips
- Polenta cakes are naturally tender and slightly crumbly—don't expect the structure of a traditional wheat flour cake. This rustic quality is part of their charm.
- For extra flavor, steep a sprig of fresh rosemary or thyme in the milk for 15 minutes, then strain and use as directed. The herbal note pairs beautifully with the plums.
- If your plums are very acidic, you can add 1 teaspoon of honey or an extra ¼ teaspoon of vanilla to the stewed plums to round out the flavor.
- Serve this cake with lightly sweetened whipped cream, mascarpone, Greek yogurt, or a simple crème fraîche—the dairy topping balances the tartness of the plums perfectly.
Make ahead
Stew the plums up to 2 days ahead and refrigerate in an airtight container. Bring to room temperature before using. The baked cake can be stored and eaten the next day.
Storage & reheating
Room temperature: covered with plastic wrap or in a cake box for up to 2 days. Refrigerator: in an airtight container for up to 4 days. Freezer: wrapped tightly in plastic wrap and aluminum foil for up to 1 month (thaw at room temperature for 2–3 hours before serving). Reheat gently in a 300°F (150°C) oven for 10–12 minutes if desired, though this cake is also delicious cold or at room temperature.
Substitutions
- fresh ripe plums (about 5–6 medium) → Fresh apricots, peaches, or nectarines (halved and pitted). Reduce cooking time to 6–8 minutes as these fruits are softer than plums. Raspberries or blackberries can also be scattered on top just before baking.
- polenta (cornmeal), fine or medium ground → Corn flour (fine cornmeal) or a mix of equal parts polenta and almond flour for a more tender crumb. If using almond flour, the texture will be slightly different—more moist and tender. Reduce baking time by 2–3 minutes.
- whole milk, at room temperature → Buttermilk or Greek yogurt thinned with water (2:1 ratio). This adds tanginess and slight richness. If using buttermilk, reduce baking powder by ½ tsp and add ¼ tsp baking soda to account for the acidity.
- unsalted butter, softened → Extra virgin olive oil (use 6 tablespoons / 90 ml). Creates a more tender, Mediterranean-style crumb. The cake will be slightly less rich but still moist.
