I’m not, nor do I know if I ever will be, a baker in the sense that I can freely be creative with ratios and ingredients. Since starting this blog I’ve mastered a few baked goods, like these cookies and these cream puffs, but anything cake-like I am very new to. I think I actually told my dear friend Sarah that I’d never bake…(oops).
This week’s Food Matters Project recipe, chosen by Jen over at Prariesummers, is Apricot Polenta Cake and I stuck true to the recipe (because of the reason mentioned above) only adding a dark cherry compote.
This cake would be great for a southern style dinner’s dessert or for brunch. It’s one of those recipes I wish I was brave enough to mess around with, like trying more flour and less cornmeal. It would be great with fresh pineapple or apple instead of dried fruit, like some of the other Food Matters Project members did here.
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