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

Course Dessert
Keyword All-Purpose Flour, AP Flour, Cornmeal, Eggs, Flour, Oil, Olive Oil, Orange, Orange Juice, Orange Zest, Sugar, Yellow Cornmeal
Cooking Method Oven
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 332kcal
Author Recipe adapted from: Martha Stewart

Equipment

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

Ingredients

  • ½ cup Olive Oil Plus more for pan
  • 2 Eggs Large
  • ¾ cup Sugar Plus ⅓ cup for topping
  • ½ cup Orange Juice
  • 1¼ 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)

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

Calories: 332kcal | Carbohydrates: 45g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 414mg | Potassium: 129mg | Fiber: 2g | Sugar: 22g | Vitamin A: 127IU | Vitamin C: 16mg | Calcium: 77mg | Iron: 2mg