Cherry-Olive Oil Polenta Cake

Photo: Sang An

3 of 5
A Cherry Dessert You Haven't Tried Before
This just-sweet-enough, no-frosting-needed cake is dotted with bright Bing cherries, but that's not the only thing that's unexpected about it. It's also made with polenta, aka cornmeal, which has a subtle crunch, and olive oil, so it has an unbelievably moist texture and lightly fragrant flavor. The real reason to love this dessert, though, is that it tastes better a day or two after you make it, once the oil has had some time to infuse the rest of the cake's ingredients with its fruity flavor.

Get the recipe: Cherry-Olive Oil Polenta Cake