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)
Equipment
- Oven
- 8-inch Round Cake Pan
- Large Bowl
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
Nutrition Facts
Orange Cornmeal Cake
Amount per Serving
Calories
332
Calories from Fat 135
% Daily Value*
Fat
15
g
23
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
41
mg
14
%
Sodium
414
mg
18
%
Potassium
129
mg
4
%
Carbohydrates
45
g
15
%
Fiber
2
g
8
%
Sugar
22
g
24
%
Protein
5
g
10
%
Vitamin A
127
IU
3
%
Vitamin C
16
mg
19
%
Calcium
77
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword All-Purpose Flour, AP Flour, Cornmeal, Eggs, Flour, Oil, Olive Oil, Orange, Orange Juice, Orange Zest, Sugar, Yellow Cornmeal