The sugar topping gives this old-fashion orange cornmeal cake a nice crunch, and the orange flavor works perfectly with the subtle sweetness of the corn.
This orange cornmeal cake recipe is from Katie Rice and her fabulous food blog "Salt and Chocolate." She suggests serving this on a brunch buffet or a baby shower because it is moist enough to sit out, and it's not cloying sweet whatsoever.
Makes 1 Orange Cornmeal Cake
This orange cornmeal cake recipe is from Katie Rice and her fabulous food blog "Salt and Chocolate." She suggests serving this on a brunch buffet or a baby shower because it is moist enough to sit out, and it's not cloying sweet whatsoever.
Makes 1 Orange Cornmeal Cake
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients:
- 1/2 cup light olive oil, or vegetable oil
- 2 eggs
- 1 cup of sugar, plus 1/3 cup sugar for the topping
- 1/2 cup orange juice
- 1 1/4 cup flour
- 1/2 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- zest from one orange
Preparation:
Preheat oven to 375 degrees F., and spray the bottom of a 9 inch round cake pan with non-stick spray then line with a circle of parchment paper. Spray again with non-stick spray. Whisk together oil, eggs, sugar, and juice until combined. Add flour, cornmeal, baking powder, salt and orange zest. Stir until just combined. Pour batter into the prepared pan and sprinkle top with the 1/3 of a cup of sugar.
Bake for 30-35 minutes. Let the cake cool in its pan for 20 minutes, then run a knife around the outside of the pan and invert the cake and remove the parchment paper. Leave on a baking rack until cooled.
Bake for 30-35 minutes. Let the cake cool in its pan for 20 minutes, then run a knife around the outside of the pan and invert the cake and remove the parchment paper. Leave on a baking rack until cooled.
