Orange Cornmeal Cake

When we first came across this recipe in Martha Stewart’s Everyday Food magazine we had to try it out. We’ve made it several times now, and everytime with great results. It’s sort of a cross between a coffee cake and cornbread with a light orange flavor. Unexpectedly good. Light, moist, and not too sweet. Be careful not to overcook.

Orange Cornmeal Cake Recipe

  • Yield: Serves 8.

Recipe adapted from Martha Stewart's Everyday Food.



  • 1/2 cup olive oil, plus more for greasing the pan
  • 2 large eggs
  • 1 cup sugar, plus 1/3 cup for the topping
  • 1/2 cup orange juice (or dry white wine)
  • 1 1/4 cups all-purpose flour
  • 1/2 cup finely ground yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • Zest of 1 large orange


1 Preheat oven to 375°F. Brush the bottom and sides of an 8-inch round cake pan with oil (can use butter for this too); line the bottom of the pan with wax paper or parchment paper, and brush the top of the paper with oil.

2 In a large bowl, whisk together eggs, oil, 1 cup of the sugar, and orange juice until smooth. Add flour, cornmeal, salt, baking powder, and orange zest; whisk lightly to combine.

3 Pour the batter into the prepared cake pan; sprinkle the top evenly with the remaining 1/3 cup sugar. Bake until cake begins to pull away from sides of pan and a toothpick inserted in center comes out clean, about 25-35 minutes.

4 Cool the cake in the pan 20 minutes. Run a knife around edge of cake to separate it from the edge of the pan. Invert the cake gently onto a plate, and remove the parchment paper. Re-invert the cake onto a rack to cool completely before serving.

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Showing 4 of 13 Comments

  • SilentRose

    So simple..but the taste is not..I highly recommend you use more Orange zest. I cooked it to 35 minutes and it still seem a little over cooked. I recommend eating this with some marmalade.

    Because the cake is made with cornmeal it can have a somewhat grittier texture than we are used to in a cake, but more used to in a cornbread. If it is overcooked, it will be dry. You might try testing it at 25 minutes, then 30. ~Elise

  • sylvia

    Hello. I just made this cake and it was pretty good. however I could not get it to taste very orangey. I didnt have OJ so I squeezed oranges. And I used the zest of two oranges. The oranges were probably too ripe though. Do you think that is what affected the taste? Texture of the cake was really good, moist but crumbly and gritty from the cornmeal. thanks =)

    Different varieties of oranges make different tasting orange juice. Valencia probably are the best for juicing. Could have been the orange you used was off, or not the best juice variety. ~Elise

  • Laurie

    I was out of butter and was looking for something to make with cornmeal. Just made this and it was very easy to make! It is in the oven baking, smells delicious. Thanks for posting the recipe.

  • carol

    It´s a good recipe! And very easy! I´ve made it with spanish oranges, of course……..
    Kisses from Spain

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