BROWN BUTTER-POLENTA CAKE WITH MAPLE CARAMEL
Provided by Alison Roman
Categories Cake Mixer Bake Cornmeal Maple Syrup Hominy/Cornmeal/Masa Butter Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter a 9"-diameter cake pan and line bottom with a round of parchment paper; butter parchment.
- Melt 3/4 cup butter in a medium saucepan over medium heat, then cook, stirring often, until butter foams, then browns (do not let burn), 5-8 minutes. Pour into a medium bowl; let cool. Chill brown butter until cold.
- Fit a clean medium saucepan with thermometer and bring maple syrup to a boil over medium-high heat; cook until thermometer registers 265°F (syrup will be thicker and a shade darker). Pour into prepared pan and spread with an offset spatula or a spoon to cover bottom; let cool (syrup will harden as it sits).
- Whisk almond flour, polenta, baking powder, and salt in a medium bowl. Using an electric mixer on medium-high speed, beat chilled brown butter and 3/4 cup sugar until very pale and fluffy, 5-7 minutes. Add eggs 1 at a time, beating to blend between additions. Beat until light and fluffy, about 4 minutes. Reduce speed to low, gradually add dry ingredients, and mix just to combine. Scrape batter into pan; smooth top.
- Bake until cake is golden brown and pulls away from sides of pan, 50-55 minutes. Transfer pan to a wire rack; let cake cool in pan 20 minutes. Turn out onto rack and let cool completely.
- Using an electric mixer, beat heavy cream, sour cream, and remaining 1 tablespoon sugar in a medium bowl until soft peaks form. Serve cake with whipped-cream mixture.
- DO AHEAD: Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.
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ThE LeAdR
[email protected]This cake is too expensive to make.
Emaan's Vlog
[email protected]I don't have all of the ingredients for this cake.
Zaffi Koko
[email protected]This cake looks too complicated for me to make.
romell barkus
[email protected]I'm not a fan of polenta, so I don't think I'll like this cake.
Alexcis m
[email protected]I'm not sure about the combination of polenta and maple caramel, but I'm willing to try it.
Knowledge 4 Growth
[email protected]This cake is a great way to use up leftover polenta.
BABO HOSSEN
[email protected]I made this cake for my birthday and it was a huge success. Everyone loved it!
Zaman Mobile
[email protected]This cake is perfect for a special occasion. It's elegant and delicious.
Gerald Waters
[email protected]The maple caramel is the perfect topping for this cake. It's sweet and gooey, but not too overpowering.
THR Rafi Ahmed
[email protected]I love the nutty flavor of the brown butter in this cake.
the kid gamer
[email protected]This cake is so moist and delicious. I love the crispy edges and the gooey center.
Samantha Dissanayake
[email protected]I'm not a baker, but this cake was easy to make and turned out perfectly. I'll definitely be making it again.
Dexter Dexter
[email protected]I love the combination of flavors in this cake. The brown butter and maple caramel are a perfect match.
Mujeeb Majeed
[email protected]This is the best polenta cake I've ever had. It's so easy to make and the results are amazing.
Mohamed Rifakath
[email protected]I made this cake for a potluck and it was a hit! Everyone loved it. The brown butter gave it a nutty flavor that was really unique.
Wendell Sims
[email protected]I'm not a big fan of polenta, but this cake changed my mind. It's so moist and flavorful. The maple caramel is the perfect topping.
Laco Noma
[email protected]This polenta cake is a winner! The flavors of brown butter and maple caramel are divine. My family loved it.