CAKE: Cooking spray 1 1/4 cups all-purpose flour (about 5 1/2 ounces) 1 cup sugar 1/2 cup COLAVITA polenta 1/2 teaspoon baking soda 1/4 teaspoon salt 2/3 cup reduced-fat buttermilk 1/4 cup COLAVITA Extra Virgin Olive Oil 2 large eggs 2 teaspoons grated lemon rind
COMPOTE: 1 cup unsweetened apple juice 1/2 cup golden raisins 1/2 cup fresh cranberries 1 3/4 cups finely chopped, peeled pear (about 2) 2 teaspoons fresh lemon juice
Preheat oven to 350 degrees F. To prepare cake, coat an 8-inch round cake pan with cooking spray; line bottom of pan with parchment paper. Coat paper with cooking spray. Set aside. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Make a well in center of mixture. Combine buttermilk, oil, eggs, and rind, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring until moist. Pour batter into prepared pan. Bake at 350 degrees F for 40 minutes or until wooden pick inserted in center comes out clean. Cool in the pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. To prepare compote, combine apple juice and raisins in a small saucepan over medium-high heat; bring to a boil. Reduce the heat, and cook until reduced to 2/3 cup (about 4 minutes). Add fresh cranberries to pan; cook 3 minutes or until cranberries pop. Add pear to pan; cook 2 minutes or until pears are tender. Remove from heat; stir in lemon juice. Yield: 12 servings (serving size: 1 cake wedge and about 2 1/2 tablespoons compote)
New York radio personality, Mike Colameco, host of WOR-AM's"Food Talk" shared this recipe with his listeners. To learn more about Mike or to listen to streaming audio and podcast, visit Mike's Page on WOR710.com .