Upside-down polenta plum cake from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 251) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • sfcarole on July 17, 2017

    Yes, with the crunchy polenta, butter and plums a real winner. I made half the recipe which fit nicely in a 6" springform pan. I cut a large circle and lined the entire pan with it, pleating it as necessary on the sides. I had over 2 pounds of plums to use up, so I made extra to serve over ice cream. The 6" cake would easily serve 8 with some ice cream on the side.

  • Fiona on February 23, 2012

    Absolutely delicious - love the texture of the cornmeal and the sticky sweetness of the plums. Well worth doing for an impressive dessert when plums are in season. Make sure you line the tin well, or it will seep through and create a big mess.

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