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. It 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
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- 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 : Calories 294 calories, Fat 12g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 202mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
ORANGE CORNMEAL CAKE
This orange-flavored cake has white wine in the batter.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of wax or parchment paper, and brush paper with oil.
- In a large bowl, whisk together oil, eggs, 1 cup sugar, and wine until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.
- Pour batter into prepared pan; sprinkle top evenly with remaining 1/3 cup sugar (topping will be thick). Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 35 to 40 minutes.
- Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper. Reinvert cake onto a rack to cool completely. Serve with orange segments, if desired.
CITRUS CORNMEAL CAKE
Cornmeal adds a rustic quality to this delicate dessert flavored with citrus and almond. It's sure to be a staple in your recipe collection and also makes a great holiday party hostess gift. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Coat a 9-in. fluted tart pan with removable bottom with cooking spray. In a large bowl, beat the yogurt, honey, oil, egg, egg whites and extract until well blended. Combine the flour, cornmeal and baking powder; gradually beat into yogurt mixture until blended. Stir in orange zest., Pour into prepared pan. Arrange oranges over batter; sprinkle with almonds. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack for 10 minutes before cutting. Serve warm or at room temperature.
Nutrition Facts : Calories 240 calories, Fat 9g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 85mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 2g fiber), Protein 5g protein.
OLIVE OIL ORANGE CORNMEAL CAKE
Not your average cake, but delicious nonetheless! The texture of the cornmeal and the uncommon flavor of the oil and the orange make this cake a wonderfully flavorful 'lighter side' option to the cakes usually enjoyed by Americans.
Provided by The Viking Bunny
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Grease the bottom and sides of an 8-inch round cake pan; line with parchment paper. Grease top of paper.
- Beat 1 cup sugar, eggs, olive oil, and orange juice together in a large bowl until smooth; add flour, cornmeal, orange zest, baking powder, and salt. Use a whisk to lightly mix the wet and dry ingredients together. Pour the mixture into the prepared pan. Sprinkle remaining sugar over the top of the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Cool cake in the pan for 20 minutes. Run a knife along the inside edge of the pan to loosen cake. Invert pan onto a plate to remove cake from pan. Use plate to again invert the cake onto a cooling rack to cool completely.
Nutrition Facts : Calories 377.4 calories, Carbohydrate 57.3 g, Cholesterol 46.5 mg, Fat 15.1 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 2.3 g, Sodium 431.5 mg, Sugar 34.9 g
CRANBERRY CORNMEAL CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h12m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest. Measure 3 tablespoons of the flour mixture into a small bowl. Add the chopped cranberries and toss until coated. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the egg yolks and whole eggs, 1 at a time. Gradually add the flour mixture and mix until just incorporated. Using a spatula, gently fold in the cranberries.
- Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until the cake is golden brown, and a cake tester inserted into the center of the cake comes out clean, about 40 minutes. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. Cut the cake into wedges, arrange on a serving platter and serve with the Caramel Walnut Sauce. (The cake can be made 1 day ahead. Store airtight in a plastic container.)
ORANGE CORNMEAL POUND CAKE
Light orange and spice flavor in this English transplant to the American South. From BIscuits, Spoonbread and Sweet Potato Pie.
Provided by fluffernutter
Categories Dessert
Time 1h55m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Beat the butter and sugar with an electric mixer until very light and fluffy, about 2 minutes. Add the zest and mix well. Beat in the egg yolks, one at a time.
- Grind the coriander seeds to a fine dust. Combine with the nutmeg, salt, flour and cornmeal. Add to the butter mixture. Beat in the sherry, bourbon and brandy.
- Whip the egg whites (salt and cream of tartar help stabilize them) until soft peaks form. Fold one-third of the egg whites into the batter to lighten. Fold in remaining egg whites.
- Pour into a greased 9-inch loaf pan. (If your loaf pan is 7 inches, you'll have enough batter left for a large muffin or two). Bake at 325 for 90 minutes. Cool slightly in pan, then turn out and cool completely.
Nutrition Facts : Calories 378, Fat 22, SaturatedFat 12.7, Cholesterol 175.7, Sodium 293.9, Carbohydrate 37.1, Fiber 1.2, Sugar 20.4, Protein 6
THE MOST ADAPTABLE ONE-BOWL CORNMEAL POUNDCAKE
Is it cake time yet? Cake is comforting in a way that a tart or cookies are not, and this is especially true of loaf cakes, which you can convince yourself is just like bread. Slices of it fit in the toaster, so really, what's the difference? This citrus-scented cornmeal number is endlessly adaptable - use whatever fat you have on hand, dairy or light, bright flavoring you have on hand - and requires just one bowl. It's wonderful in slices, but extra nice toasted and buttered for breakfast.
Provided by Melissa Clark
Categories breakfast, cakes, dessert
Time 1h
Yield 1 (9-inch) loaf
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees, and grease and flour a 9-inch loaf pan. (Or grease and line it with parchment.)
- In a big bowl, add the sugar, and grate the zest from the orange, lemon or lime into the bowl. If you need a little aromatherapy, work the zest into the sugar with your fingers. (This technique is supposed to infuse the citrus into the sugar.)
- Add the fat, eggs, and yogurt to the bowl, along with the extract and nutmeg, if you like.
- Whisk in the salt, baking soda, baking powder and cornmeal. Once smooth, whisk in flour.
- Scrape the batter into the prepared pan, and bake for 45 minutes to an hour. Let it (mostly) cool in the pan. Then slice off a thick piece, butter it and let yourself be soothed.
ORANGE CORNMEAL CAKE
This is sort of a cross between a coffee cake and cornbread with a light orange flavor. Unexpectedly good. Light, moist, and not too sweet. And very easy to make.
Provided by Mercy
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of wax or parchment paper, and brush paper with oil.
- In a large bowl, whisk together oil, eggs, 1 cup sugar, and orange juice until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.
- Pour batter into prepared pan; sprinkle top evenly with remaining 1/3 cup sugar (topping will be thick). Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 35-40 minutes.
- Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper. Re-invert cake onto a rack to cool completely. Serve with orange segments, if desired.
Nutrition Facts : Calories 372.9, Fat 15.2, SaturatedFat 2.3, Cholesterol 52.9, Sodium 402.4, Carbohydrate 56.1, Fiber 1.1, Sugar 34.8, Protein 4.3
UPSIDE-DOWN BLOOD ORANGE CAKE
In the cold days of a long winter, our tables are brightened by citrus season, and nothing has more flair than a blood orange. Here is a one-pan cake of cornmeal and flour that lets the orange's ruby flesh shine. It takes just a little time to assemble and less than an hour to bake. The result is a festive fruit dessert guaranteed to lift even the worst winter doldrums.
Provided by Melissa Clark
Categories sauces and gravies, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Grease a 9-inch round cake pan.
- In a small saucepan over medium heat, melt 3 tablespoons (45 grams) butter. Add the brown sugar and lemon juice; stir until sugar melts, about 3 minutes. Scrape mixture into bottom of prepared pan.
- Grate 1/2 teaspoon zest from one of the oranges, then slice off the tops and bottoms of both oranges. Place oranges on a clean, flat surface, and slice away the rind and pith, top to bottom, following the curve of the fruit. Slice each orange crosswise into 1/4-inch-thick wheels; discard any seeds. Arrange orange wheels on top of brown sugar mixture in a single, tight layer.
- In a large bowl, whisk together orange zest, cornmeal, flour, baking powder and salt. In a separate bowl, cream together remaining 2 sticks (225 grams) butter with granulated sugar. Beat in eggs, one a time, then beat in sour cream and vanilla. Fold in the dry mixture by hand.
- Scrape batter into pan over oranges. Transfer to oven and bake until cake is golden brown and a toothpick inserted in the center emerges clean, 40 to 50 minutes. Cool cake in pan 10 minutes, then run a knife along pan's edges to loosen it; invert onto a platter and cool completely before serving.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 10 grams, Carbohydrate 63 grams, Fat 32 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 19 grams, Sodium 262 milligrams, Sugar 41 grams, TransFat 1 gram
ORANGE CORNMEAL CAKE
Steps:
- Preheat oven to 375°F. Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of waxed or parchment paper, and brush paper with oil.
- Whisk together flour, cornmeal, baking powder, salt, and orange zest. In another bowl, whisk together oil, eggs, 1 cup sugar, and the wine until smooth. Add flour mixture and whisk gently to combine.
- Pour batter into prepared pan; sprinkle evenly with remaining 1/3 cup sugar (the layer of sugar will be thick). Bake until cake begins to pull away from sides of pan and a cake tester inserted into the center comes out clean, 35 to 40 minutes.
- Cool in pan 20 minutes. Run a knife around edge of cake; gently invert cake gently onto a plate, and remove parchment paper. Reinvert cake onto a wire rack to cool completely. Serve with orange segments, if desired.
- Segmenting Oranges
- Slice off both ends of fruit with a sharp paring knife. Working from top to bottom, cut away rind (including bitter white pith) with long strokes, following the fruit's curve. Then cut between membranes to release each segment.
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