Orange Polenta Cake with Vanilla-Scented Plums and Blackberries and Buttermilk Ice Cream
Orange Polenta Cake with Vanilla-Scented Plums and Blackberries and Buttermilk Ice Cream is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Position rack in center of oven and preheat to 350°F.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPosition 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.
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.
Cut cake crosswise into 1/2-inch-thick slices; serve with Vanilla-Scented Plums and Blackberries and Buttermilk Ice Cream.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.