Orange Polenta Cake
Page last modified on: September 23, 2011
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.
Ingredients
| 1cup butter, softened | 1cup organic low-fat French vanilla yogurt |
| 1cup sugar | 2 1/2cups all-purpose flour |
| 4 eggs | 3tablespoons polenta or coarse yellow corn meal |
| Zest of 1 orange | 1teaspoon baking soda |
| Juice of one orange (to yield 1/4 cup) | 1teaspoon baking powder |
| 1teaspoon vanilla | 1/2teaspoon kosher salt |
Directions
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.
This delicious recipe has been brought to you by Stonyfield Organic Yogurt. Get more Stonyfield recipes.
