Stone fruit almond polenta cake
Cakes
Italian cuisine
Based on the New York Times recipe for “Peach Polenta Cake” <br /> <br />This cake might just be the only good thing about the end of summer, when stone fruit is at it’s best. I used a combination of yellow peaches, red plums and nectarines but you can take your pick of any variation, including apricots. The polenta gives the cake a delightful grainy texture while the tender, slowly baked fruit give the cake its sweet and sour flavor. The caramel is just the icing on top.
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