Sweet Polenta Cake with Fresh Berries
Serves 6 to 8
Preheat oven to 375 degrees F.
In a 10-inch cast-iron skillet, melt margarine with 3/4 cup brown sugar over medium heat, stirring until the sugar is melted and smooth.
Stir in the berries, remove skillet from heat, and set aside.
In a medium mixing bowl, whisk together polenta, flour, baking powder, and salt.
In the bowl of a standup mixer fitted with the paddle attachment, beat eggs and the remaining 1/4 cup sugar until light, about 4 minutes.
Beat in olive oil and vanilla, then stir the dry ingredients into the batter, just until combined.
Spoon batter over the fruit and smooth out with a spatula.
Bake until the cake springs back when touched, about 20 minutes. Cool in the skillet for 10 minutes, then cover with a platter and invert.
Serve warm with vegan whipped topping.
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