Name: Orange Polenta Cake with Vanilla-Scented Plums and Blackberries and Buttermilk Ice Cream
Cook time: 25 minutes
Total time: 3 hours 30 minutes (includes cooling time)
Yield: Makes 8 servings
Ingredients: 1 1/4 cups all purpose flour; 3/4 cup medium-fine polenta or organic cornmeal (such as Bob's Red Mill); 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup plus 2 tablespoons sugar; 1 cup (2 sticks) unsalted butter, room temperature; 2 teaspoons (packed) finely grated orange peel; 4 large eggs, room temperature; 1 teaspoon vanilla extract; 1/2 cup whole-milk plain yogurt; Vanilla-Scented Plums and Blackberries; Buttermilk Ice Cream

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Orange Polenta Cake with Vanilla-Scented Plums and Blackberries and Buttermilk Ice CreamJosé Picayo

This simple cake can be sliced and served or toasted before serving. For the best texture, use a medium-fine polenta.

Recipe information

Total Time
3 hours 30 minutes (includes cooling time)
Yield
Makes 8 servings

Ingredients

1 1/4 cups all purpose flour

3/4 cup medium-fine polenta or organic cornmeal (such as Bob's Red Mill)

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup plus 2 tablespoons sugar

1 cup (2 sticks) unsalted butter, room temperature

2 teaspoons (packed) finely grated orange peel

4 large eggs, room temperature

1 teaspoon vanilla extract

1/2 cup whole-milk plain yogurt

Vanilla-Scented Plums and Blackberries

Buttermilk Ice Cream

Preparation

Step 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.
Step 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.
Step 3
Cut cake crosswise into 1/2-inch-thick slices; serve with Vanilla-Scented Plums and Blackberries and Buttermilk Ice Cream .

TagsLoaf Cake Cake Dessert Polenta Rice & Grains Cornmeal Flour Yogurt Dairy Plum Stone Fruit Fruit Blackberry Berry Buttermilk Nut Free Electric Mixer Summer Bon Appétit

Recipe notes

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