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Orange Cornmeal Cake

This cake bakes up tender and light with a subtle orange taste. It tastes rich but is comparatively low in saturated fat. Serve the cake as is, or dress it up with a dollop of whipped cream and strawberries or raspberries. The cake is wonderful warm, but the flavor improves as it sits, so make it a day or two before you plan to serve it. Store the cake at room temperature. —Leigh Rys, Herndon, Virginia
  • Total Time
    Prep: 25 min. Bake: 40 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1 cup sugar
  • 1/2 cup canola oil
  • 3 large eggs, room temperature
  • 1 cup fat-free plain yogurt
  • 1/4 cup orange juice
  • 4 teaspoons grated orange zest
  • 1-1/4 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • GLAZE:
  • 1/2 cup sugar
  • 1/2 cup orange juice
  • 1 tablespoon butter
  • Sweetened whipped cream
  • Grated orange zest, optional

Directions

  • Preheat oven to 350°. In a large bowl, beat sugar and oil until blended. Beat in eggs, yogurt, orange juice and zest. In another bowl, whisk flour, cornmeal, baking powder, salt and baking soda; gradually beat into sugar mixture. Pour into a greased 9-in. springform pan. Place pan on a baking sheet.
  • Bake until golden brown and a toothpick inserted in center comes out with moist crumbs, 40-45 minutes.
  • Meanwhile for glaze, in a microwave-safe bowl, combine sugar, orange juice and butter; microwave on high 2-3 minutes, stirring every 30 seconds. Place cake on a wire rack. Slowly drizzle 1/2 cup glaze over warm cake; let stand 5 minutes. Slowly drizzle remaining glaze over cake; loosen sides from pan with a knife. Cool completely in pan. Cover and let stand overnight. Remove rim from pan. Serve with whipped cream and, if desired, orange zest.
Nutrition Facts
1 piece: 294 calories, 12g fat (2g saturated fat), 49mg cholesterol, 202mg sodium, 44g carbohydrate (28g sugars, 1g fiber), 4g protein.
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Reviews

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Average Rating:
  • laurijane
    Dec 11, 2018

    This cake is dense and moist, with good orange flavor and an interesting texture from the cornmeal. One of my guests was freaked out until I reminded him that it had cornmeal in it. My cake sank in the middle for me, unfortunately, so it wasn't as pretty as the TOH photo. It was definitely done, though, so I either overmixed the batter or put on the glaze too soon after taking it out of the oven. Clean up of the springform pan was a bear (sticky cake baked into in the seams). Even though it was tasty and interesting, I probably won't make this again due the aforementioned issues.