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 TimePrep: 25 min. Bake: 40 min. + cooling
- 1 cup sugar
- 1/2 cup canola oil
- 3 large eggs
- 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
- 1/2 cup sugar
- 1/2 cup orange juice
- 1 tablespoon butter
- Sweetened whipped cream
- Grated orange zest, optional
- 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; cool completely in pan. Cover and let stand overnight. Serve with whipped cream and, if desired, orange zest.
Nutrition Facts1 piece: 294 calories, 12g fat (2g saturated fat), 49mg cholesterol, 202mg sodium, 44g carbohydrate (28g sugars, 1g fiber), 4g protein.
Originally published as Elegant Cornmeal-Orange Cake in Simple & Delicious December/January 2019
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