Orange Cornmeal Cake


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

Photography Credit: 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 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 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.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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19 Comments / Reviews

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Did you make it? Rate it!

  1. Rosanne

    can I use plain yogurt instead of oil in the recipe? Thank you in advance.

    Show Replies (1)
  2. Jasmine

    I usually don’t leave comments but this recipe deserves a shoutout! My son LOVES it and he’s extremely picky! Thanks for sharing – I have made it several times now and it never fails to disappoint :)

  3. Fatima

    I just tried this cake and granted I am not a very good baker but my top cracked…. Any recommendations?

    Show Replies (1)
  4. Bettie

    This is an excellent cake. Not too sweet. I used 2 medium sized blood oranges and their zest and instead of the sugar topping, I used a lemon glaze. I love lemon glaze! I also lowered the oven temp to 350 as cakes bake a little too quickly in my oven at 375. I watched the time and the cake was done in about 33 minutes. Delicious flavor, crunchy texture from the cornmeal. Very happy to have discovered this recipe. I will definitely make it again. Thank you, Elise, for posting.

  5. CookingLady

    Thank you for sharing this recipe. I cooked this recipe today. It was tasty. I used it for this for as the cake for strawberry shortcake. I used fresh squeezed mandarin oranges. I would say use orange extract because it will make the orange flavor pop. I also think that maybe this recipe had a bit to much salt. I think that it would be better with 1/2 tsp. salt in the batter and also only around 1/8 cup of sugar on top. Also I think that it would probably do extremely well in a bundt pan instead of a flat cake pan. The 8 inch round cake pan seemed to cook faster on the outside than the inside and would benefit with the tube in the middle. I could envision an orange icing drizzled on top of the bundt cake like this.

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