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Orange Cornmeal Cake
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Moist and light Orange Cornmeal Cake: A delightful blend of coffee cake and cornbread, perfectly balanced sweetness.
Ingredients:
  • 1/2 cup olive oil, plus more for greasing the pan
  • 2 large eggs
  • 1 cup sugar, plus 1/3 cup for the topping
  • 1/2 cup orange juice (or dry white wine)
  • 1 1/4 cups all-purpose flour
  • 1/2 cup finely ground yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • Zest from 1 large orange
Instructions:
  • Preheat your oven to 375°F. Grease an 8-inch round cake pan with oil or butter, line the bottom of the pan with wax or parchment paper, and grease the top of the paper.
  • Prepare the cake batter by combining eggs, oil, 1 cup of sugar, and orange juice in a large bowl. Add flour, cornmeal, salt, baking powder, and orange zest, then gently whisk to combine all ingredients.
  • Pour the batter into the cake pan and sprinkle evenly with the remaining 1/3 cup sugar. Bake until the cake starts to pull away from the sides and a toothpick inserted in the center comes out clean, typically 25-35 minutes.
  • Allow the cake to cool in the pan for 20 minutes. Gently loosen the edges of the cake from the pan using a knife. Flip the cake onto a plate, peel off the parchment paper, and then place it back on a rack to cool completely before serving.

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