Orange Polenta Cake with Vanilla-Scented Plums and Blackberries and Buttermilk Ice Cream
A delightful citrus-infused polenta cake made with orange zest and yogurt, served with seasonal fruits and homemade buttermilk ice cream. This moist and flavorful cake combines the wonderful texture of cornmeal with the brightness of orange.
Ingredients
- •1¼ cups all purpose flour
- •¾ cup medium-fine polenta
- •½ teaspoon salt
- •1⅛ cups sugar
- •1 cup unsalted butter
- •2 teaspoons orange peel
- •4 large eggs
- •1 teaspoon vanilla extract
- •½ cup whole-milk plain yogurt
- •1 serving Vanilla-Scented Plums and Blackberries
- •1 serving Buttermilk Ice Cream
Cooking Instructions
- 1.
Position rack in center of oven and preheat to 350°F. Butter 9 x 5 x 3-inch metal loaf pan. Dust pan with flour; tap out excess. Whisk 1 1/4 cups flour, polenta, baking powder, and salt in medium bowl. Using electric mixer, beat sugar, butter, and orange peel in large bowl until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions alternately with yogurt in 2 additions, beating just until blended after each addition. Spread batter evenly in pan.
15 min
- 2.
Bake cake until golden and tester inserted into center comes out clean, 50 to 55 minutes. Transfer to rack; cool in pan 5 minutes. Run knife around cake edges to loosen. Invert cake onto rack, then invert again on rack (top side up). Cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in plastic and store at room temperature.
60 min
- 3.
Cut cake crosswise into 1/2-inch-thick slices; serve with Vanilla-Scented Plums and Blackberries and Buttermilk Ice Cream .
5 min
