Citrus Polenta Cake With Warm Stonefruits

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Sprouted Kitchen


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5 Tbsp. unsalted butter, room temperature

1/2 cup natural cane sugar

2 eggs, room temperature

1/2 cup buttermilk or applesauce

2 Tbsp. lemon zest

2 Tbsp. orange zest

1 cup fine ground polenta

1 1/2 cups almond meal

pinch of salt

1 1/2 tsp. baking powder

1 Tbsp. butter

2 lbs. assorted stonefruits (plums, pluots, peaches, nectarines etc.)

1 Tbsp. orange juice

dash of vanilla extract or one vanilla bean

honey sweetened yogurt or whipping cream for serving

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