Orange Polenta Cake
I've always preferred getting my nutrition from good food rather than supplements. 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. -Meg
Yields: 8 Servings
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Ingredients
| 1 | c | butter (softened) |
| 1 | c | sugar |
| 4 | eggs | |
| zest of 1 orange | ||
| 1⁄4 | c | fresh orange juice (about 1 orange) |
| 1 | tsp | vanilla |
| 1 | c | Stonyfield Organic Low Fat French Vanilla Yogurt |
| 2 1⁄2 | c | all-purpose flour |
| 3 | tbsp | polenta or coarse yellow corn meal |
| 1 | tsp | baking soda |
| 1 | tsp | baking powder |
| 1⁄2 | tsp | kosher salt |
Directions
Preheat oven to 350°.
Grease and flour a 10-inch 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.
Nutrition Information
|
520
CALORIES
|
26g
TOTAL FAT
|
9g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
520
230
|
||
| % Daily Value* | ||
| Total Fat | 26g | |
| Saturated Fat | 16g | |
| Cholesterol | 165mg | |
| Sodium | 440mg | |
| Total Carbohydrate | 64g | |
| Dietary Fiber | 1g | |
| Sugars | 30g | |
| Protein | 9g | |
| Vitamin A | 20% | |
| Vitamin C | 10% | |
| Calcium | 10% | |
| Iron | 8% | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
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