Gluten Free Polenta & Plum Cake


Gluten Free Polenta & Plum Cake

It’s Plum Season, and in one of my cookbooks from my Pre-Celiac Days I found a recipe for this great cake, Polenta & Plum Cake.  The problem was easily solved by transitioning the ingredients into a Gluten Free recipe.
It might sound like a complicated recipe, but it’s really not.
I used a Gluten Free Flour Blend from an “All-Purpose” mix, and added Xanthan gum ( which we need with our flours, as you know) and it turned into a winner. Read the list of ingredients on the box of “All-Purpose” G-F Flour that you’ll use to see if Xanthan or Guar Gum are already added. If so, then you won’t need to add more. If not, add 1/2 teaspoon.

So, give it a try. It’s so good with coffee sitting under a tree, or on a Sunday morning over the papers…for that matter, it’s good any old time!!


2 Plums, washed, pitted and sliced into crescents. Ripe ones are sweetest.
2 tbls. Brown Sugar
3/4 cup All-Purpose G-Free Flour ( Namaste, King Arthur or Bob’s Red Mill are fine)

1/2 teas. Xantha Gum, if not already in the “All-Purpose” flour.

¼ cup Corn Meal
¾ teas. G-F Baking Powder
1/8 teas Salt
½ cup Sweet Butter, softened
½ cup Granulated Sugar
1 Egg Yolk
2 Eggs
1 teas. Lemon Zest, finely shredded
½ teas, Pure Vanilla Extract, and 1/4 cup Milk

Confectioner’s sugar for dusting afterward–Optional.


Using a 9 in. Spring form Pan, grease & then lightly flour the bottom & sides ( I used Fleishman’s Margarine) Then cut a round piece of Parchment Paper the same size as the bottom and place it over the greased bottom.

In a bowl, combine the flour, corn meal, baking powder and salt.
Set it aside.

Cut the plums and leave the skins on. Place in a spiral type design in the pan.
Then sprinkle the brown sugar over this.
In a large bowl, beat the soft butter until very silky, then add the granulated sugar and beat some more until light.

Add the eggs and yolk, and continue beating. Add the milk, beat again.
Add the vanilla extract & lemon and beat slightly more.

Add the flour mixture a little at a time, mixing after each addition.

Pour into the pan that’s already lined and has plums added.
If it’s a little bumpy when you’ve added it, you can smooth over the top with the back of a large spoon that’s been dipped in water. Not too wet, just a coating or dip of water.

Bake at 350 degrees for approx. 30 – 40 minutes. Remember that all ovens vary so set a timer for 30 minutes, but yours can take more time. Keep an eye on it. Toothpick test works here.

Cool for about 20 minutes, then invert cake onto a dish and remove the Parchment paper. It should look lovely.
Let it truly cool before dusting with Confectioner’s Sugar.

Note: Original recipe prepared for regular diet is from “America’s Ethnic Cuisines”, by Better Homes & Gardens. Transitioned by me for Gluten Free Menu.



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