Santa Fe Polenta Pine Nut Cake

1/4 pound unsalted butter
1 cup sugar
Zest of one large lemon, finely minced (or finely grated)
3 eggs, at room temp
1½ teaspoons strong coffee (see note at bottom)
½ cup sour cream or yogurt
½ cup plus 2 tablespoons corn meal
1 cup flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup pine nuts
powdered sugar


Preheat oven to 350°F. Grease & flour a 4x8" loaf pan.

Cream the butter, sugar & zest until light & fluffy. Add the eggs one at a time,
then the coffee and sour cream. Stir in the cornmeal followed by the flour,
baking powder and salt.

Spoon the batter into the pan, smooth the top, then give the pan a sharp rap to
remove air pockets. Scatter the pine nuts over the top and gently press them
into the batter. Bake in the center of the oven until the top is firm to the
touch and golden brown or a cake tester comes out clean, about an hour. Let cool
10 minutes and then turn out onto a rack. Serve dusted with powdered sugar.

Goes well with seasonal fruit compote.

Serves 8-10 light eating midgets, or about 4 real people.

NOTE: the original recipe called for 1 teaspoon vanilla and ½ teaspoon almond
extract. I substituted strong coffee for the both, and the cake is all the
better for it.