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RECIPE
19 INGREDIENTS14 STEPS1HR 30MIN

Orange Polenta Cake with Almond & Oat Streusel

4.5
2 Ratings

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FoolProofLiving

My name is Ayşegül, but feel free to call me “Ice” as most of my friends do. Born in Turkey, ten years in the states and married to an American man
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I serve it with my mom’s classic loaf cake condiment, plain yogurt mixed with a little bit of honey and vanilla extract. You can also serve it with whipped cream or just by itself. Either way, this polenta loaf cake is a delicious dessert for any teatime gathering or breakfast.
1HR 30MIN
Total Time

FoolProofLiving

My name is Ayşegül, but feel free to call me “Ice” as most of my friends do. Born in Turkey, ten years in the states and married to an American man
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6

Cake

1/2 tsp
Baking Powder
1/4 tsp
2/3 cup
Cornmeal
1 Tbsp
Oranges , zested
1/2 tsp
Almond Extract
1/2 cup
Low-Fat Plain Yogurt
1/2 cup
Dark Brown Sugar
1 pinch

Yogurt Glaze

1/2 cup
Yogurt
1/4 cup

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Nutrition Per Serving

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CALORIES
749
FAT
31.9 g
PROTEIN
11.2 g
CARBS
100.4 g

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Butter and flour an 8 1/2 by 4 1/2 loaf pan, and set aside. Make sure eggs are room temperature. Zest and juice the oranges.
Step 2
Using a whisk, mix together All-Purpose Flour (1 cup), Baking Powder (1/2 teaspoon), and Salt (1/4 teaspoon) in a large bowl. Place the Cornmeal (10 tablespoon) in a separate bowl. Set aside.
Step 3
Place the Unsalted Butter (1/2 cup) Granulated Sugar (1 cup), Orange Juice (1 tablespoon), and Orange Zest (2 teaspoon) in the bowl of a standing mixer attached with the paddle attachment. You can do this with a hand mixer as well.
Step 4
Mix on medium speed, until creamy, about 2 to 3 minutes, scraping down the bowl half way through.
Step 5
Add in the Egg (3) one at a time ensuring that they are evenly incorporated into the batter.
Step 6
Add in Vanilla Extract (1 teaspoon), Almond Extract (1/2 teaspoon), Low-Fat Plain Yogurt (1/2 cup). Mix until combined, 30 seconds or so. At this point your batter may look curdled. This is normal.
Step 7
Turn the speed down to low and add in the cornmeal. After it is mixed, add in the flour-baking powder-salt mixture in 2 batches. Mix until just incorporated. Do not overmix.
Step 8
Pour the batter into the buttered and floured pan. Place it in the oven and bake for 25 minutes. Meanwhile, make the topping.
Step 9
Combine the Dark Brown Sugar (1/2 cup), Old Fashioned Rolled Oats (1/2 cup), Unsalted Butter (1/4 cup) Orange (3 teaspoon), and Salt (1 pinch) in a bowl. Add in the Sliced Almonds (3/4 cup).
Step 10
After 25 minutes in the oven, remove the cake, sprinkle with the topping, and bake for an additional 30 to 32 minutes or until a cake tester inserted in the center comes out clean.
Step 11
Cool the cake in the pan for 10 minutes.
Step 12
Take it out of the loaf pan to cool for another 15 minutes.
Step 13
If preferred, make the yogurt and honey glaze by whisking Yogurt (1/2 cup), Honey (1/4 cup), and Vanilla Extract (1/4 cup) until smooth.
Step 14
Cut it into slices and serve with yogurt and honey glaze on the side. Enjoy!

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Nutrition Per Serving
Calories
749
% Daily Value*
Fat
31.9 g
41%
Saturated Fat
16.0 g
80%
Trans Fat
0.0 g
--
Cholesterol
155.3 mg
52%
Carbohydrates
100.4 g
37%
Fiber
3.4 g
12%
Sugars
69.5 g
--
Protein
11.2 g
22%
Sodium
218.4 mg
9%
Vitamin D
0.5 µg
2%
Calcium
124.5 mg
10%
Iron
2.6 mg
14%
Potassium
279.1 mg
6%
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