Pineapple-Polenta Poundcake

Pineapple-Polenta Poundcake

3/4 cup sliced natural almonds, toasted
2 1/3 cups all-purpose flour
2/3 cup coarse yellow cornmeal
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup crushed pineapple in unsweetened juice, undrained

Grilled pineapple:
1 large pineapple (about 2 pounds)
1/4 cup freshly squeezed lime juice
1/4 cup coconut rum, such as Malibu
1/4 cup granulated sugar

Toasted coconut cream:
1/2 cup unsweetened flaked coconut (large flakes, if possible)
1 cup heavy cream
1/3 cup confectioners’ sugar


1. Make poundcake: Position rack in center of oven and preheat to 350°F. Generously coat inside of 10" decorative tube pan with softened butter. Sprinkle toasted almonds inside pan and press onto butter, sticking to sides and top. Tap out excess almonds and reserve.

2. Whisk together dry ingredients. Add reserved almonds; set aside.

3. In bowl of electric mixer, using paddle attachment, cream butter until softened. Add sugar; beat at high speed until fluffy, about 2 minutes. Add eggs, one at a time, beating thoroughly after each addition. Beat in vanilla extract. Add flour mixture alternately with crushed pineapple at low speed, beating well after each addition.

4. Pour batter into prepared pan; smooth top. Bake 50-55 minutes until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Invert onto wire rack anc cool completely.

5. Make grilled pineapple: Heat grill or grill pan to medium-high. Coat grate or pan with non-stick cooking spray.

6. Cut leafy top and stem end from pineapple. Stand pineapple upright on cutting board and slice off outer rind, turning pineapple as you go. Cut horizontally into 12 round slices. Drain on several layers of paper towels.

7. In small bowl, stir together lime juice, rum and sugar until sugar is dissolved.

8. Grill pineapple slices 3-5 minutes per side, brushing with rum syrup, until heated through with golden brown grill marks.

9. Make coconut whipped cream: Position rack in center of oven and preheat to 350°F. Toast coconut on baking sheet for 4-5 minutes, turning occasionally, until golden brown.

10. Combine warm coconut, cream and sugar in small saucepan over medium-high heat. Bring to a low boil. Cover, remove from heat and steep 15 minutes.

11. Strain into small bowl, pressing to remove all liquid. Discard coconut. Chill thoroughly.

12. Whip cream until soft peaks form.

13. Serve cake: Serve cake slices on top of warm grilled pineapple with large dollops of toasted coconut cream.

Next Article:  Chocolate Ice Cream Profiteroles with Butterscotch Sauce

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