adapted from Bon Appetit
1 1/4 cups whole wheat flour
3/4 cup medium-fine polenta
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1 cup unsalted butter, room temperature
1/2 teaspoon almond extract
4 large eggs, room temperature
1/2 cup whole-milk plain yogurt
Position rack in center of oven and preheat to 350°F. Butter a standard size 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 almond extract in large bowl until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. 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 15 minutes. Run knife around cake edges to loosen. Invert cake onto rack, then invert again on rack (top side up). Cool completely.
Cut cake crosswise into 1/2-inch-thick slices; serve with jam or a fruit compote of cherries, berries or plums and yogurt or ice cream. Alternately, it’s really perfect plain with a cup of tea.