17 November, 2009


This weekend, I was watching a marathon of Everyday Baking on PBS. There was a show on cupcakes, a show on cookies and more. Boy was it enjoyable to watch. It made me want to get up and bake something.

With Thanksgiving coming up, I was looking for some new items to add to the list of old favorites when they introduced an Orange Cornmeal Cake. This cake is a cross between a coffee cake and a regular cake and supposedly is good as a dessert or even as breakfast with coffee or tea. It's supposed to be light and not too sweet.

I thought this might be one of those interesting recipes to try. The recipe and photo below are from Simply Recipes. But I've noted a few differences that I remember from viewing the Everyday Baking segment.

Orange Cornmeal Cake Recipe Recipe adapted from Martha Stewart's Everyday Food. (Click this link to see a video of this cake being made)


1/2 cup olive oil, plus more for greasing the pan (*make sure it's regular olive oil not extra virgin, which is stronger)
2 large eggs
1 cup sugar, plus 1/3 cup for the topping (*Everyday baking recommended Sanding Sugar 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 (make sure it's finely ground)
2 teaspoons baking powder
1 teaspoon salt
Zest of 1 large orange


1 Preheat oven to 375°F. Brush the bottom and sides of an 8-inch round cake pan with oil (can use butter for this too); line the bottom of the pan with wax paper or parchment paper, and brush the top of the paper with oil.

2 In a large bowl, whisk together eggs, oil, 1 cup of the sugar, and orange juice until smooth. Add flour, cornmeal, salt, baking powder, and orange zest; whisk lightly to combine.

3 Pour the batter into the prepared cake pan; sprinkle the top evenly with the remaining 1/3 cup sugar. Bake until cake begins to pull away from sides of pan and a toothpick inserted in center comes out clean, about 25-35 minutes.

4 Cool the cake in the pan 20 minutes. Run a knife around edge of cake to separate it from the edge of the pan. Invert the cake gently onto a plate, and remove the parchment paper. Re-invert the cake onto a rack to cool completely before serving.

Serves 8.

Seems perfect to have as a light breakfast before taking off for those wonderful Black Friday sales. Enjoy!!

Celebrate...and get ready for the food time of the year!!

Luv Ya!!



Anonymous said...

I am drooling. Thank you for sharing this recipe.

Anonymous said...

My family liked this so much I received request to make more.
I modified the recipe by using confection sugar on top. I also opted to bake in muffin form instead of a cake pan. Lovely with tea.