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.
Ready In: 1 hr 10 mins
Prep: 25 mins
Cook: 45 mins
Yields: 8 Servings
- 1 c butter (softened)
- 1 c sugar
- 4 eggs
- zest of 1 orange
- 1/4 c fresh orange juice (about 1 orange)
- 1 t vanilla
- 1 c Stonyfield Organic Low Fat French Vanilla Yogurt
- 2 1/2 c all-purpose flour
- 3 T polenta or coarse yellow corn meal
- 1 t baking soda
- 1 t baking powder
- 1/2 t kosher salt
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.