Orange Cornmeal Cake

Orange Cornmeal Cake! Like a cross between coffee cake and cornbread. Light and moist, not too sweet.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
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Updated May 23, 2022
Elise Bauer
Orange Cornmeal Cake
Elise Bauer

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 every time 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

Total Time 0 mins
Servings 8 servings

Recipe adapted from Martha Stewart's Everyday Food.

Ingredients

  • 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 from 1 large orange

Method

  1. Preheat oven and prepare baking pan:

    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. Make cake batter:

    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. Bake:

    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:

    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.

Nutrition Facts (per serving)
390 Calories
15g Fat
61g Carbs
5g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 390
% Daily Value*
Total Fat 15g 20%
Saturated Fat 2g 12%
Cholesterol 47mg 16%
Sodium 408mg 18%
Total Carbohydrate 61g 22%
Dietary Fiber 2g 6%
Total Sugars 38g
Protein 5g
Vitamin C 29mg 145%
Calcium 92mg 7%
Iron 2mg 9%
Potassium 161mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.