Ingredients for Orange Cornmeal Cake
- Olive Oil
- 2 large eggs
- Sugar
- 1/4 cup freshly squeezed orange juice
- All Purpose Flour
- Yellow Cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Orange, Zest Of
- Orange Section
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Orange Cornmeal Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Orange Cornmeal Cake
- Preheat oven to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with a round of parchment paper. Grease the parchment paper as well.
- In a large bowl, whisk together 1/2 cup vegetable oil, 2 large eggs, 1 cup granulated sugar, and 1/4 cup freshly squeezed orange juice until well combined and smooth.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup cornmeal, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1 tablespoon orange zest.
- Gradually add the dry ingredients to the wet ingredients, whisking gently until just combined. Do not overmix.
- Pour the batter into the prepared pan and sprinkle evenly with 1/3 cup granulated sugar.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean and the cake begins to pull away from the sides of the pan.
- Let the cake cool in the pan for 20 minutes.
- Run a thin knife or offset spatula around the edge of the cake to loosen it.
- Invert the cake gently onto a wire rack to cool completely.
- Serve with fresh orange segments, whipped cream, or a dusting of powdered sugar, if desired.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
139g
Fat
11g
Carbs
18g
