Butterscotch Polenta Cake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This butterscotch polenta cake is one of my favorite go to recipes when I want something special but don't have hours to spend in the kitchen. The whole thing comes together in just an hour, and honestly, most of the ingredients are probably already sitting in your pantry. I love using polenta because it adds such a lovely texture and subtle nuttiness, plus it's naturally gluten free if that matters to you. The butterscotch syrup brings warmth and richness without any fussy caramelizing, and that crunchy almond streusel topping makes everyone think you spent way more effort than you actually did. Trust me, this one's a keeper.
Ella x
Ingredients
- 250 gpolenta(cooled)
- 100 mlbutterscotch syrup
- 100 gbutter
- 150 ggranulated sugar
- 2 pieceslarge eggs
- 200 gall-purpose flour
- 10 gbaking powder
- 5 gsalt
- 50 gbutter streusel topping
- 20 gchopped almonds
- 20 gbrown sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and grease a 20cm round cake pan. Mix together the cooled polenta, butterscotch syrup, butter, granulated sugar, large eggs, and baking powder until well combined.
- 2
In a separate bowl, whisk together the flour and salt. Add the dry ingredients to the wet ingredients and mix until just combined.
- 3
Transfer the cake mixture to the prepared cake pan and smooth the top. Sprinkle the chopped almonds and brown sugar over the top of the cake.
- 4
Bake the cake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 5
While the cake is baking, prepare the streusel topping by mixing together the butter, brown sugar, and chopped almonds until crumbly.
- 6
Remove the cake from the oven and let it cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
- 7
Once the cake is completely cool, top it with the streusel topping and serve.
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