Orange cornmeal cake on a white cake stand with a triangular slice of cake and a bowl of oranges next to it.

Ingredients 

  • ½ cup Olive Oil Plus more for pan
  • 2 Eggs Large
  • ¾ cup Sugar Plus ⅓ cup for topping
  • ½ cup Orange Juice
  • cups Flour All-purpose, spooned and leveled
  • ½ cup Cornmeal Yellow
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1 Orange Finely grated zest; use orange segments for serving (optional)

Equipment

  • Oven
  • 8-inch Round Cake Pan
  • Large Bowl

Instructions

  • Preheat oven to 375°F. Brush bottom and sides of an 8-inch round cake pan with oil; line the bottom with a round of wax or parchment paper, and brush paper with oil.
  • In a large bowl, whisk together oil, eggs, 1 cup sugar, and orange juice until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.
  • Pour batter into prepared pan; sprinkle top evenly with remaining ⅓ cup sugar (topping will be thick). Bake until cake begins to pull away from sides of pan and a tester inserted in the center comes out clean, 35 to 40 minutes.

Nutrition

Nutrition Facts
Orange Cornmeal Cake
Amount per Serving
Calories
 
332
Calories from Fat 135
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
10
g
Cholesterol
 
41
mg
14
%
Sodium
 
414
mg
18
%
Potassium
 
129
mg
4
%
Carbohydrates
 
45
g
15
%
Fiber
 
2
g
8
%
Sugar
 
22
g
24
%
Protein
 
5
g
10
%
Vitamin A
 
127
IU
3
%
Vitamin C
 
16
mg
19
%
Calcium
 
77
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword All-Purpose Flour, AP Flour, Cornmeal, Eggs, Flour, Oil, Olive Oil, Orange, Orange Juice, Orange Zest, Sugar, Yellow Cornmeal