Saturday, February 23, 2008
Orange Cornmeal Cake
This looked so interesting and I love cornbread so this looked right up my alley. The sugar topping made my cake top crackle and have this lovely crunchy layer to it. It was really good and the orange flavor did not over power the cake but gave it subtle sweetness. It would be good out on a brunch buffet or a baby shower because it is moist enough to sit out an its not cloying sweet what so ever.
1/2 cup of olive oil
1 cup of sugar plus 1/3 cup of sugar for the topping
1/2 cup of orange juice
1 1/4 cup of AP Flour
1/2 cup of yellow cornmeal
2 teaspoons of baking powder
1 teaspoon of salt
Zest of 1 orange
Preheat oven to 375 and spray the bottom of a 9 inch round cake pan with non stick spray then line with a circle of parchment paper and 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 then leave on the cooling rack to finish cooling.
Adapted from Orange Cornmeal Cake from Martha Stewart's Everyday Food.