Serves: 8
Total Calories: 317
1 Place a rack in the center of the oven. Preheat the oven to 350°F. Grease and flour a 9-inch springform pan. Tap out the excess flour.
2 In a large bowl, sift together the flour, cornmeal, baking powder, and salt.
3 In a large bowl with an electric mixer, beat the butter, gradually adding 3/4 cup of the sugar until light and fluffy, about 3 minutes. Beat in the vanilla and lemon zest. Beat in the eggs one at time, scraping the sides of the bowl. On low speed, stir in half of the dry ingredients. Add the milk. Stir in the remaining dry ingredients just until smooth, about 1 minute.
4 Spread the batter in the prepared pan. Arrange the pear slices on top, overlapping them slightly. Sprinkle the pear with the remaining 2 tablespoons of sugar.
5 Bake 45 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
6 Cool the cake in the pan 10 minutes on a wire rack. Remove the pan rim and cool the cake completely on the rack. Serve immediately, or cover with a large inverted bowl and store at room temperature up to 24 hours.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Polenta and Pear Cake recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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