Every three weeks, the Home Bakers make another coffee cake from "Coffee Cakes" by Lou Seibert Pappas. I really like this book. All the cakes have come out well and many have come our beautifully. This week the Sun-Dried Tomato Pistachio-Polenta Cake, pg 68 was selected by Yvette, My Worldwide Culinary Adventure. Please get the recipe from her site. The Home Bakers hosted by Joyce from Kitchen Flavours is the base of our operations. Stop by there if you are interested in getting into the fun.
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.
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