Polenta Coffee Cake

Polenta Coffee Cake

PREP TIME:20 minutes

COOK TIME:40 minutes

1¼ cups whole-wheat pastry flour

1 cup coarse, whole-grain polenta

2 tsp baking powder

1 tsp salt

4 large eggs, room temperature

¾ cup granulated sugar

1 Tbsp orange zest

1 tsp vanilla extract

8 Tbsp unsalted butter, melted and cooled, plus more for greasing pan

TOPPING:

½ cup Kamut or wheat flakes

¼ cup whole-wheat pastry flour

3 Tbsp packed light-brown sugar

2 Tbsp unsalted butter, melted and cooled

1 Tbsp maple syrup

½ tsp ground cinnamon

¼ tsp salt

1.With the rack in the center, preheat oven to 350°F. Butter a 9-inch round springform pan.

Combine topping ingredients in a bowl and set aside.

2.Combine pastry flour, polenta, baking powder, and salt in a medium bowl.

3. In the bowl of an electric mixer, cream eggs and sugar on medium speed for about 5 minutes (mixture should double in volume). Add orange zest and vanilla; mix well.

4. Using a rubber spatula, stir in flour mixture until batter is smooth. Add melted butter and

stir until incorporated. Spread batter in the prepared pan and sprinkle topping over it evenly.

5. Bake for 30 minutes. Allow to cool for 15 minutes before removing the sides of the pan.

MAKES 12 SLICES

Per slice: 290 cal, 12 g fat (7 g sat), 41 g carbs, 350 mg sodium, 3 g fiber, 6 g protein

All Fitness ___ Polenta Coffee Cake