I like a simple cake and easy recipes. This one is particularly nice since you don’t need a mixer and it doesn’t take but a little more than an hour.
I wanted to make some kind of orange cake for my Orange Week two weeks ago but didn’t have a chance. Yesterday afternoon, I had some time and wanted to make my wife a birthday cake. I’m lucky she doesn’t mind that I try out new things instead of doing the traditional cake with icing. She’s the one of us who excels in that and cake decorating.
Navel oranges were on sale ($.75/pound!) and they’re perfectly ripe right now. You only need one for the recipe, but will need some orange juice as well.
Orange Cornmeal Cake
1/2 cup olive oil
2 large eggs
1 cup granulated sugar, additional 1/3 cup for topping
1 1/4 cups all-purpose flour, spooned and leveled
1/2 cup yellow cornmeal
1/2 cup pulp-free orange juice
2 tsp baking powder
1 tsp salt
1 navel orange (zested, use segments for topping)
Preheat oven to 375ºF. In an 8″ round baking pan, oil or spray with non-stick baking spray edges and bottom.
In one bowl, zest your navel orange and add your flour, cornmeal, baking powder, and salt. In another bowl, whisk together your olive oil, eggs, sugar, and orange juice until smooth (it doesn’t take long, 30 seconds to a minute). Combine both bowls and continue whisking until the ingredients are evenly mixed and there’s no chunks of flour left.
Pour your cake batter into your 8″ round baking pan and evenly sprinkle on 1/3 cup of granulated sugar atop the batter. Bake on middle rack for 35-40 minutes. The top will crackle some when finished and some granulated sugar will remain. Place a knife in the middle of the cake and if it’s clean when removed, take your cake out and let it cool in the pan for an additional 20 minutes. Use a knife around the perimeter of the cake and inside of pan to make sure it doesn’t stick when removing. Take your cake out of the pan and garnish with your orange slices.
Original recipe found here. Thanks Martha!