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Sliced Orange Polenta Cake with Almond and Oat Streusel with a cup of coffee

Orange Polenta Cake with Almond & Oat Streusel

Want to try something different? Make this delicious Orange Polenta Loaf Cake topped off with an oat and almond streusel. With its citrusy flavors, this simple quick bread recipe is a great addition to your breakfast or brunch spread.
Course Dessert
Cuisine American
Keyword oats orange cake, polenta loaf, polenta loaf cake
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 Slices
Calories 539kcal


For the cake:

  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup plus 2 tablespoons cornmeal I used the Amapola brand all-purpose cornmeal
  • 1 stick 4 ounces unsalted butter, at room temperature
  • 1 cup (7 ounces) granulated sugar
  • 1 tablespoon orange juice freshly squeezed
  • 2 +1 teaspoons orange zest from the zest of approximately two oranges – divided
  • 3 eggs at room temperature
  • 1- teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup non-fat yogurt at room temperature

For the almond streusel topping:

  • 1/2 cup (1.75 ounces) dark brown sugar, packed
  • 1/2 cup old-fashioned oats
  • 4 tablespoons (2 ounces) butter, at room temperature
  • pinch of salt
  • 3/4 cup sliced almonds lightly toasted
  • For the yogurt glaze: Optional
  • 1/2 cup yogurt
  • 1/4 cup honey
  • 1/4 teaspoon vanilla extract


  • Preheat the oven to 350 Degrees. Butter and flour an 8 1/2 by 4 1/2 loaf pan, and set aside.
  • Using a whisk, mix together the flour, baking powder and salt in a large bowl. Place the cornmeal in a separate bowl. Set aside.
  • Place the butter, sugar, orange juice, and 2 teaspoons of the orange zest in the bowl of a standing mixer attached with the paddle attachment (you can do this with a hand mixer as well). Mix in medium speed, until creamy (2-3 minutes) scraping down the bowl half way through.
  • Add in the eggs one at a time ensuring that they are evenly incorporated into the batter.
  • Add in the vanilla and almond extracts and yogurt. Mix until combined, 30 seconds or so. At this point your batter may looked curdled. This is normal.
  • 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.
  • Pour the batter into the buttered and floured pan. Place it in the oven and bake for 25 minutes. Meanwhile, make the topping.
  • Combine the sugar, oats, butter, 1 teaspoon orange zest, and salt in a bowl. Add in the sliced almonds.
  • After 25 minutes in the oven, remove the cake, sprinkle with the topping, and bake for an additional 30-32 minutes or until a cake tester inserted in the center comes out clean.
  • If preferred, make the yogurt and honey glaze by whisking yogurt, honey, and vanilla extract until smooth.
  • Cool the cake in the pan for 10 minutes. Take it out of the loaf pan, cool for another 15 minutes, and cut it into slices. Serve with yogurt & honey glaze on the side.


Yileds: 8 slices


Calories: 539kcal | Carbohydrates: 82g | Protein: 12g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 79mg | Sodium: 191mg | Potassium: 321mg | Fiber: 5g | Sugar: 54g | Vitamin A: 292IU | Vitamin C: 5mg | Calcium: 140mg | Iron: 3mg