This was another attempt to make a dessert that my husband would swoon over. For those that aren’t familiar with his taste buds, he doesn’t like sweets (wink-wink), except for me of course.
Enter Cornmeal Orange Cake. Don’t be turned off by the cornmeal. If you’ve ever had Jiffy Corn Muffin Mix it’s kinda/sorta similar; kinda. Not as sweet though. What’s really awesome is the orange flavor that almost punches you in the face in a good way. The most fun part of making this cake was rubbing the orange zest into the sugar.
The directions didn’t elaborate enough on that for me and I didn’t want to do it with my hands. Instead I mushed it all together with a spatula. The result was sugar colored a brilliant orange and with the best fragrance ever! I sprinkled raw sugar on top rather than granulated for an extra crunch.
Okay, so the Mr.’s reaction, “its good babe”. One slice and he was done. Why oh why can’t one slice ever be enough for me? This time it was because I took it to Charisse at work and shared it with my neighbor. If you have the need for a quick sweet treat this might be it. It’s made with oil instead of butter so saturated fat won’t be an issue. Also not extra fat from a frosting or filling. It’s ready in under an hour and I’m sure your neighbors would love for you to share it with them. This recipe was adapted from one found at Mimi’s Kitchen.
- ½ cup olive oil
- 1 ¼ cup all purpose flour
- ½ cup cornmeal
- 2 tsp baking powder
- 1 tsp salt
- Zest of one orange
- 2 eggs
- 1 cup granulated sugar
- ⅓ cup raw sugar for topping
- ½ cup orange juice
- Preheat oven to 375F. Oil an 8 inch round cake pan with additional olive oil.
- Whisk together flour, cornmeal, baking powder, and salt.
- Incorporate orange zest into the sugar with a spatula until thoroughly combined.
- Whisk in the oil, eggs, and orange juice until smooth.
- Add flour mixture and whisk to combine.
- Pour batter into prepared pan and sprinkle evenly with ⅓ cup of raw sugar.
- Bake until cake begins to pull away from the sides of pan and a cake tester inserted into the center comes out clean, 35-40 minutes.
- Cool in pan for 10 - 20 minutes. Invert cake on to a plate and re-invert on to a wire rack and cool completely.
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