Skip to main content

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

4.7

(4)

Image may contain Food Creme Dessert Cream and Ice Cream
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

Preparation

  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 with Vanilla-Scented Plums and Blackberries and Buttermilk Ice Cream .

Read More
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like fattoush salad and strawberry shortcake roll.
Add a bag of potato chips and you've got yourself a party.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
The most efficient method takes less than an hour, but you might not even need it.
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.