I’ve been dreaming about making pumpkin polenta cake since last September when we had a harvest dinner upstate and small ramekins of pumpkin polenta cake were served for dessert. I’ve also been interested in trying out different flours in my baking. When my mom brought me back a can of high quality maple syrup from Montreal I knew now was the time to try this out. It took a few tries to get right, but the final result is a dense, mapley and almost caramelized cake with a nice whole grain toothsomeness to it thanks to polenta and spelt flour. I’s great morning coffee cake, and it reminds me a bit of cornbread.
Recipe after the jump.