Sour Cherry Polenta Cake Recipe

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Ingredients

  • 1 cup (150 g) all-purpose flour
  • 3/4 cup (120 g) stone-ground yellow cornmeal (polenta)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup (240 ml) buttermilk (or yogurt thinned with milk)
  • 2 cups (300 g) fresh or frozen sour cherries, pitted
  • 2 tbsp brown sugar (for sprinkling on top)

Instructions

  1. Preheat Oven: Heat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
  2. Mix Dry Ingredients: In a bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well, then stir in vanilla.
  4. Combine Wet & Dry: Add the dry mixture to the butter mixture in two additions, alternating with the buttermilk. Mix gently until just combined.
  5. Add Batter to Pan: Pour the batter into the prepared pan and smooth the top.
  6. Add Cherries: Scatter the cherries evenly over the surface and lightly press them into the batter. Sprinkle with brown sugar.
  7. Bake: Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool & Serve: Allow the cake to cool in the pan for 15 minutes before removing the springform ring. Slice and serve warm or at room temperature.

✅ This cake has a slightly crisp cornmeal crumb, soft texture, and bursts of tart cherries. Perfect with coffee, tea, or even as a light dessert.

Would you like me to also write a short description + serving suggestions (like with whipped cream or mascarpone) to make it blog-style?

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