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  • 4 Tbsp unsalted butter
  • 1 1/2 cups packed light brown sugar, divided
  • 2 cups blueberries
  • 2 cups peaches or nectarines, sliced (1/2 inch)
  • 1/2 cup polenta or coarsely ground cornmeal
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 eggs, room temperature
  • 2 Tbsp Metropolitan Market Olive Oil
  • 2 tsp vanilla
  • Whipped cream


  1. Preheat oven to 400°F.
  2. In a 10-inch cast-iron or other oven-proof skillet, melt the butter with 3/4 cup of brown sugar over medium heat. Stir until the sugar is melted and smooth. Stir in the berries and peaches or nectarines. Remove from heat and set aside.
  3. In a medium mixing bowl, stir together the polenta, flour, baking powder and salt.
  4. In another bowl with an electric mixer, beat the eggs and remaining 3/4 cup sugar until light, about 4 minutes. Beat in olive oil and vanilla. Mix the dry ingredients into the batter, until just combined.
  5. Spoon batter over the fruit and smooth out with a spatula. Bake until the cake springs back when touched, about 20 minutes.
  6. Let cool in the pan 10 minutes. Run thin knife around edge of cake. Cover with a platter and invert. Serve warm with whipped cream.

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