Olive Oil Orange Cornmeal Cake
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Ingredients1 h 15 m servings 377 cals
Original recipe yields 8 servings (1 8-inch cake)
- Preheat oven to 375 degrees F (190 degrees C).
- Grease the bottom and sides of an 8-inch round cake pan; line with waxed paper or 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.
Per Serving: 377 calories; 15.1 g fat; 57.3 g carbohydrates; 4.3 g protein; 46 mg cholesterol; 432 mg sodium. Full nutrition
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