- 1 1/4 cups all purpose flour
- 3/4 cup medium-fine polenta or organic cornmeal (such as Bob's Red Mill)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plus 2 tablespoons sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 teaspoons (packed) finely grated orange peel
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole-milk plain yogurt
- Vanilla-Scented Plums and Blackberries
- Buttermilk Ice Cream
- Position rack in center of oven and preheat to 350°F. Butter 9 x 5 x 3-inch metal loaf pan. Dust pan with flour; tap out excess. Whisk 1 1/4 cups flour, polenta, baking powder, and salt in medium bowl. Using electric mixer, beat sugar, butter, and orange peel in large bowl until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions alternately with yogurt in 2 additions, beating just until blended after each addition. Spread batter evenly in pan.
- Bake cake until golden and tester inserted into center comes out clean, 50 to 55 minutes. Transfer to rack; cool in pan 5 minutes. Run knife around cake edges to loosen. Invert cake onto rack, then invert again on rack (top side up). Cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in plastic and store at room temperature.
- Cut cake crosswise into 1/2-inch-thick slices; serve with Vanilla-Scented Plums and Blackberries and Buttermilk Ice Cream .