Cranberry Clementine Polenta Cake with Zesty Cinnamon Cream: A Culinary Delight

Indulge in the tantalizing flavors of this Cranberry Clementine Polenta Cake, a delectable treat that combines the tartness of cranberries, the sweetness of clementines, and the rustic charm of polenta. Each bite offers a burst of citrusy goodness, complemented by the subtle nutty flavor of polenta and the warmth of cinnamon.

Ingredients:

For the Cake: - 1 cup fine-ground polenta - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/2 cup (1 stick) unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 cup buttermilk - 1 cup fresh or frozen cranberries - Zest of 1 clementine For the Zesty Cinnamon Cream: - 1 cup heavy cream - 2 tablespoons granulated sugar - 1/2 teaspoon ground cinnamon

Instructions:

For the Cake: 1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. 2. In a medium bowl, whisk together the polenta, flour, baking powder, baking soda, and salt. 3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. 4. Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. 5. Fold in the cranberries and clementine zest. Pour the batter into the prepared cake pan. For the Zesty Cinnamon Cream: 1. In a medium bowl, whip the heavy cream with the sugar and cinnamon until stiff peaks form. Assembly: 1. Bake the cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. 2. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. 3. Once the cake is completely cool, spread the Zesty Cinnamon Cream over the top. Serve immediately or refrigerate for later enjoyment.

Variations:

- For a nutty flavor, use toasted polenta instead of regular polenta. - Add 1/2 cup of chopped walnuts or pecans to the batter for extra crunch. - Swap out the cranberries for dried cherries or blueberries. - For a citrusy glaze, combine 1 cup of powdered sugar with 2-3 tablespoons of clementine juice and drizzle over the cake before serving.

Conclusion:

This Cranberry Clementine Polenta Cake with Zesty Cinnamon Cream is a delightful dessert that combines vibrant flavors and a rustic charm. Whether you're serving it at a holiday gathering or enjoying it as an afternoon treat, this cake is sure to impress with its mouthwatering goodness. Indulge in its citrusy sweetness and nutty warmth, and savor every tantalizing bite.