Orange Cornmeal Cake

While flipping through my Fresh Flavor Fast cookbook for a Corn Chowder recipe, I came across one for Orange Cornmeal Cake, and I couldn’t resist also making it the same day as the corn-off.  Then I could try it and there would be lots of people around to eat it.  I thought it would probably be too orangy to be in the actual competition, but it was so yummy.  Like delicious sweet cornbread with orange.  It had a nice crunch outside with soft crumbly inside.  The recipe has the option of using dry white wine or orange juice, I used fresh squeezed juice from the orange I zested.  Love it and definitely going to make it again, it’s a good dessert that is not too sweet.  It is also really fast to whip up and you probably have all the ingredients at home.   The next morning I poured some milk over a piece for breakfast, also delicious.  Seriously- make and eat this cake!

Orange Cornmeal Cake

Orange Cornmeal Cake

8 servings

  • 1/2 cup olive oil, plus more for pan
  • 2 large eggs
  • 1 cup sugar, plus 1/3 cup for topping
  • 1/2 cup fresh squeezed orange juice
  • 1 1/4 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • Finely grated zest of 1 orange
  1. Preheat oven to 375 degrees. Brush bottom and sides of an 9-inch round cake pan with oil; line bottom with a round of wax or parchment paper, and brush paper with oil.
  2. In a large bowl, whisk together oil, eggs, 1 cup sugar, and wine until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.
  3. Pour batter into prepared pan; sprinkle top evenly with remaining 1/3 cup sugar. Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 30 to 35 minutes.
  4. Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper. Reinvert cake onto a rack to cool completely.

Enjoy!

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