Made with orange juice, this dense, warm polenta cake provides vitamin C. This version is made with yogurt instead of syrup, so it's lower in sugar and deliciously moist.
|1 cup butter, softened||1 cup organic low-fat French vanilla yogurt|
|1 cup sugar||2 1/2 cups all-purpose flour|
|4 eggs||3 tablespoons polenta or coarse yellow corn meal|
|Zest of 1 orange||1 teaspoon baking soda|
|Juice of one orange (to yield 1/4 cup)||1 teaspoon baking powder|
|1 teaspoon vanilla||1/2 teaspoon kosher salt|
Preheat oven to 350°F. Grease and flour a 10" skillet (preferably cast iron). In a large bowl, cream together butter and sugar. Add eggs one at a time, mixing in between each egg. Add orange zest, orange juice, vanilla, and yogurt. In a separate bowl, mix together dry ingredients. Combine dry and wet ingredients, being careful not to over mix. Pour batter into skillet. Bake 40-45 minutes or until toothpick inserted in the middle comes out clean. Makes 8 servings.