Polenta Cake Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch (23 cm) round cake pan with parchment paper; grease the parchment and the sides of the pan.

Combine dry ingredients

In a medium bowl whisk together the fine cornmeal, all-purpose flour, baking powder, and kosher salt until evenly combined. Set aside.

Whisk wet ingredients

In a large mixing bowl, whisk the melted butter and granulated sugar until smooth. Add the eggs one at a time, whisking after each addition until incorporated. Whisk in the milk, Greek yogurt, vanilla extract, and lemon zest until the mixture is smooth.

Combine wet and dry

Fold the dry ingredients into the wet mixture using a spatula or a whisk. Stir until just combined and no large pockets of flour remain; the batter will be a bit thick but still pourable. Scrape down the bowl to ensure even mixing.

Transfer batter and arrange figs

Pour the batter into the prepared 9-inch pan and smooth the top with an offset spatula. Take the halved mission figs and press them cut-side down or cut-side up (your preference) into the batter, spacing them evenly in a single layer. For 10 medium figs, arrange them in a ring with one in the center, pressing gently so the tops are level with or slightly below the batter surface.

Sprinkle and bake

Lightly sprinkle the figs and exposed batter with the light brown sugar to encourage caramelization. Place the pan in the preheated oven and bake for 35–45 minutes, or until the cake is golden, a toothpick inserted in the center (between figs) comes out with a few moist crumbs (but not wet batter), and the edges pull slightly away from the pan.

Cool in pan

Remove the cake from the oven and let it cool on a wire rack for 15–20 minutes in the pan. This resting lets the polenta set so the cake holds together when inverted.

Invert and finish

Run a small offset spatula or knife around the edge to loosen. Place a serving plate over the cake pan and invert to release the cake (if the figs were pressed cut-side up and you want them on top, invert carefully; if you pressed them cut-side down, they will be on top after inverting). Peel off the parchment. If desired, sprinkle a scant 1/4 tsp coarse sea salt over the warm cake for contrast.

While the cake cools slightly, make the glaze by whisking together the honey, lemon juice, and warm water until smooth and slightly thinned. Brush the glaze over the warm cake and figs so it soaks into the fruit and gives a glossy finish. Allow glaze to set 10–15 minutes before slicing.

Slice into wedges and serve warm or at room temperature. This cake pairs well with a dollop of crème fraîche or whipped cream, or extra honey drizzled at the table.