This Citrus Polenta Cake is generally a breakfast dish, but it is delicious, you might find yourself making it at any time of day.

For those who don't know, stone fruit is fruits with pits, such as peaches or plumbs. In this recipe, you can use any combination of fruit you like. They will be made into a topping that will make this dish similar to a strawberry shortcake.

There are options to make this recipe vegan. Different commentators have recommended swapping eggs for apple sauce and butter for coconut or olive oil. Overall, this customizable recipe will allow you to explore new flavors and techniques without having to be too adventurous.

1. Preheat the oven to 325'. Line a 10'' cake pan with parchment and butter the bottom and sides.
2. In a stand mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time, scraping down the sides if need be. Add the buttermilk or applesauce, and both zest and mix until combined.
3. Add the polenta, almond meal, salt and baking powder and mix until just combined. Pour it into the prepared pan and smooth the top.
4. Bake on the middle rack for 25-30 minutes or until a toothpick comes out clean.Cool to the touch and then invert the cake onto a rack or plate.
5. Cut the stone fruits into thin wedges. Heat the butter over medium heat in a large skillet. Add the fruit slices, orange juice and warm for about 6-8 minutes to warm through, stirring only a few times as to not break up the fruit too much.
6. Stir in the splash of vanilla or seeds from the vanilla bean pod. Taste for sweetness.
7. Serve the slices of cake with a heaping spoonful of the fruit topping and a dollop of fresh whipping cream of honey sweetened yogurt.