Polenta Cake With Roasted Nectarines

• 1/3 cup stick margarine, softened
• 2/3 cup firmly packed dark brown sugar, divided
• 2 large eggs
• 1/4 cup skim milk
• 1/2 teaspoon grated lemon rind
• 1 2/3 cups all-purpose flour
• 1/4 cup yellow cornmeal
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups finely chopped peeled Granny Smith apple
• Cooking spray
• 1/4 cup water
• 1 teaspoon ground cinnamon
• 8 medium firm nectarines, halved (1 1/2 pounds)
• 1 tablespoon turbinado sugar or granulated sugar
• Cinnamon sticks (optional)

1. Preheat oven to 350u0b0.
2. Beat margarine and 1/3 cup brown sugar at medium speed of a mixer until well-blended. Add eggs, 1 at a time, beating well after each addition. Add milk and lemon rind; beat well. Combine flour and next 4 ingredients (flour through salt); add to creamed mixture, and beat well. Stir in chopped apple.
3. Spoon batter into a 9-inch round cake pan coated with cooking spray. Bake at 350u0b0 for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan. Let cool completely on a wire rack.
4. Preheat oven to 475u0b0.
5. Combine remaining 1/3 cup brown sugar, water, and cinnamon in a 2-cup glass measure; stir well. Microwave at high 30 seconds or until sugar dissolves. Combine nectarines and brown sugar mixture; toss well. Arrange nectarines, cut sides down, in a 13- x 9-inch baking dish. Bake at 475u0b0 for 15 minutes or until tender. Turn nectarines over; sprinkle with turbinado sugar. Bake an additional 5 minutes. Serve with cake. Garnish with cinnamon sticks, if desired.
6. Pear Variation: Substitute 6 small, firm Bosc pears, cored and quartered
7. (2 1/4 pounds), for nectarines, if desired.

margarine, brown sugar, eggs, milk, lemon rind, flour, yellow cornmeal, baking powder, baking soda, salt, apple, cooking spray, water, ground cinnamon, firm nectarines, turbinado sugar, cinnamon

Taken from www.myrecipes.com/recipe/polenta-cake-with-roasted-nectarines (may not work)