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

4.6

(5)

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

  • Active Time

    25 minutes

  • Total Time

    3 hours 30 minutes (includes cooling time)

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

Ingredients

Makes 8 servings

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

  1. 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 withVanilla-Scented Plums and BlackberriesandButtermilk Ice Cream.

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Reviews (5)

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  • This was a very easy, tasty cake. Of course I made changes: I used yellow cornmeal instead of polenta. I used buttermilk instead of yogurt. I only used 1/2 cup butter (1 stick), and I cut the sugar to 3/4 cup -- none of these changes seemed to take anything away from the cake.

    • guybest

    • Santa Fe

    • 8/3/2020

  • I've only made the cake. I recommend cutting back the butter to maybe 3/4 cup (it really doesn't need two sticks), but other than that, it's delicious! Make sure you heed the fine cornmeal requirement - I did, and didn't find the result the least bit gritty.

    • rebeccashoshana

    • Peoria, IL

    • 12/6/2011

  • very good cake, but too gritty

    • Anonymous

    • new york

    • 12/15/2010

  • The cake was a bit too sweet and gritty for my liking. The ice cream was great and the berries were good, but I think I'd save the vanilla bean for something more special.

    • k_ronn

    • 9/3/2010

  • 这是令人难以置信的-所有的蛋糕和水果the ice cream. My kids and my guests raved about this dessert. super easy to make.

    • Anonymous

    • Idaho

    • 7/29/2010

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

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