Cherry-Olive Oil Polenta Cake

Photo: Sang An

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A Cherry Dessert That's Not Pie
This just-sweet-enough 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. Another reason to love this dessert: It tastes better a day or two after you make it, once the oil has had some time to infuse its fruity flavor into the rest of the cake's ingredients.

Get the recipe: Cherry-Olive Oil Polenta Cake