This is a versatile cake recipe that works well with whatever fruit is in season. The sweet/tart combination of the pluots is especially good in this cake, but cranberries, blueberries, or blackberries would all be delicious. I would use as much fruit as is needed to cover the bottom of the pan. With berries, I’ve found that to be about 12 oz of fruit. This cake can also be used with cornmeal instead of polenta. I really like the texture the polenta adds, but it is still delicious with regular cornmeal. This cake works best in a non-stick cake pan, but any cake pan or oven-safe skillet will work.
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