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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 Eggs, Olive Oil, All-Purpose Flour, AP Flour, Sugar, Orange, Cornmeal, Orange Juice, Oil, Yellow Cornmeal, Flour, Orange Zest
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