We eat nutty or fruity cakes and these coffee cakes fill the bill. This week, our cake was a bit unique. It is a savory cake which made me especially happy. I love savory breads and cakes.
The polenta, sun-dried tomato, pistachio combination was a winner. The flavors blended well. Hubby loved it and that is always a good sign that the cake is a success.
I made this gluten-free so I used a mixture of brown rice flour, tapioca flour and potato starch for the flour portion. Otherwise, I pretty much followed the recipe.