Orange Cornmeal Cake! Like a cross between coffee cake and cornbread. Light and juicy, not too sweet.
When we first came across this recipe in Martha Stewart’s Everyday Food magazine, we had to try it. We’ve done it several times now and each time with great results.
It’s kind of a cross between coffee cake and cornbread with a slight orange flavor. Unexpectedly good. Light, juicy and not too sweet. Be careful not to overcook.
Orange Cornmeal Cake
Recipe adapted from Martha Stewart’s Everyday Food.
ingredients
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1/2 Cup olive oilplus more for greasing the pan
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2 big eggs
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1 Cup sugarplus 1/3 Cup for covering
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1/2 Cup orange juice (or dry white wine)
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1 1/4 cups all purpose flour
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1/2 Cup finely ground yellow wheat flour
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2 teaspoon baking powder
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1 teaspoon Salt
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citrus peel from 1 big orange
method
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Preheat the oven and prepare the baking pan:
Preheat oven to 375°F. Brush the bottom and sides of an 8-inch round cake pan with oil (butter can also be used); Line the bottom of the pan with wax paper or parchment paper and brush the top of the paper with oil.
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Make cake batter:
In a large bowl, whisk together eggs, oil, 1 cup sugar, and orange juice until smooth. Add flour, cornmeal, salt, baking powder and orange zest; whisk lightly to combine.
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Bake:
Pour the batter into the prepared cake pan; Sprinkle the top evenly with the remaining 1/3 cup sugar.
Bake until cake pulls away from sides of pan and a toothpick inserted in center comes out clean, about 25-35 minutes.
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Cool:
Cool the cake in the pan for 20 minutes. Run a knife around the edge of the cake to separate it from the rim of the pan. Carefully invert the cake onto a plate and remove the parchment paper. Before serving, turn the cake out onto a wire rack to cool completely.
| nutritional information (per serving) | |
|---|---|
| 390 | calories |
| 15g | Fat |
| 61g | carbohydrates |
| 5g | protein |
