Figgy Almond-Polenta Tea Cake

• portions: 6 servings

Ingrédients

10 Tbsp. unsalted butter, room temperature, plus more for pan

2 cups (200 g) almond flour

⅔ cup (103 g) instant polenta or fine-ground yellow cornmeal

2 tsp. baking powder

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

1 cup plus 2 tsp. (208 g) sugar

4 large eggs

Zest of 1 large lemon

1 cup sour cream (not low-fat)

2 tsp. vanilla bean paste or vanilla extract

½ tsp. almond extract

6–8 oz. fresh figs, trimmed, halved

Instructions

Place a rack in middle of oven; preheat to 325°. Lightly grease sides of a 9"-diameter cake pan with unsalted butter; line bottom with a parchment round. Stir 2 cups (200 g) almond flour, ⅔ cup (103 g) instant polenta or fine-ground yellow cornmeal, 2 tsp. baking powder, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1 cup (200 g) sugar in a stand mixer fitted with the paddle attachment on low speed until combined. Add 10 Tbsp. unsalted butter, room temperature, increase speed to medium-low, and beat until incorporated and no lumps remain, about 1 minute (it will look clumpy). Add 4 large eggs, zest of 1 large lemon, 1 cup sour cream (not low-fat), 2 tsp. vanilla bean paste or vanilla extract, and ½ tsp. almond extract; beat, scraping down sides of bowl occasionally, until batter is smooth and fluffy, about 3 minutes (it’s okay if it looks curdled).

Scrape batter into prepared pan and smooth surface with an offset spatula or a spoon. Arrange 6–8 oz. fresh figs, trimmed, halved, cut side up, on top in even rows, pressing gently into batter. Sprinkle all over with remaining 2 tsp. (8 g) sugar. Bake cake until golden brown with no damp spots in the center and a tester inserted into the center comes out clean, 50–60 minutes. Transfer pan to a wire rack and let cake cool in pan.

Run offset spatula or a butter knife around cake to release. Carefully invert onto a large plate, then invert again onto a cake plate or platter. Do Ahead: Cake can be baked 1 day ahead. Store loosely covered at room temperature.