Orange Polenta Cake With Vanilla Scented Plums And Blackberries And Buttermilk Ice Cream Recipes
ORANGE POLENTA CAKE WITH VANILLA-SCENTED PLUMS AND BLACKBERRIES AND BUTTERMILK ICE CREAM
This simple cake can be sliced and served or toasted before serving. For the best texture, use a medium-fine polenta.
Provided by Romney Steele
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- 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.
- 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 .
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