Traditional recipes

Orange Cornmeal Cake

Orange Cornmeal Cake

Recipe adapted from Martha Stewart's Everyday Food.

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.

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  • 2 cups all-purpose flour
  • ½ cup cornmeal
  • 1 ½ teaspoons baking powder
  • salt
  • ¾ cup unsalted butter, softened
  • 1 ¼ cups granulated sugar
  • 4 eggs
  • 1 cup whole milk
  • 4 teaspoons orange zest
  • 2 teaspoons vanilla
  • ½ cup unsalted butter
  • ⅓ cup packed brown sugar
  • 1 ½ teaspoons vanilla
  • 1 tablespoon fresh thyme leaves
  • 1 large orange or 2 small oranges, sliced 1/8-inch thick

Preheat oven to 350°F. For batter: In a medium bowl stir together the flour, cornmeal, baking powder, and 1 tsp. salt. In a large bowl beat the 3/4 cup butter with a mixer on medium to high for 30 seconds. Add granulated sugar. Beat 1 minute or until fluffy, scraping sides of bowl occasionally. Add eggs, one at a time, beating after each until combined. Alternately add the flour mixture and milk, beating on low between each addition until just combined. Stir in the orange zest and the 2 tsp. vanilla set aside.

Heat a 12-inch cast-iron skillet over medium heat for 1 to 2 minutes. Add the 1/2 cup butter. Stir the butter around until melted and the bottom of skillet is coated. Whisk in the brown sugar, 11/2 tsp. vanilla, and 1/8 tsp. salt. Bring to boiling boil 1 to 2 minutes or until thickened and caramelized. Stir in the thyme leaves. Remove from heat. Lay the orange slices in one even layer in the bottom of the skillet. Spoon batter over oranges spread evenly.

Bake 45 to 50 minutes or until top is golden and knife inserted near center comes out clean. Cool in skillet 5 minutes. Invert onto a serving plate transfer any fruit stuck in skillet to cake. Cool 20 minutes. Garnish with thyme sprigs.


    • 1/2 cup olive oil, plus more for pan
    • 1 1/4 cups all-purpose flour
    • 1/2 cup yellow cornmeal
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • Finely grated zest of 1 orange
    • 2 large eggs
    • 1 cup sugar, plus 1/3 cup for topping
    • 1/2 cup dry white wine (or orange juice)
    • Orange segments, for serving (optional)
    1. 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.
    2. 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.
    3. 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.
    4. 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.
    1. 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.

    Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.

    Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.

    Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.


    Orange Cornmeal Cake

    Quick and easy One-Bowl Orange Cornmeal Cake is a delicious fluffy cake. I am a big fan of citrus cake and adding cornmeal to the batter gave a lovely texture.

    Ingredients

    For the cake

    • Sugar - 1/2 cup
    • Eggs - 2 zest of 1 orange
    • Mazola Corn Oil - 1/2 cup
    • Milk - 1/2 cup
    • All purpose flour - 3/4 cup
    • Corn meal - 1/2 cup
    • Baking powder - 1/2 teaspoon
    • Baking soda - 1/4 teaspoon
    • pinch of salt

    For the orange syrup

    For the frosting

    • 4 tablespoon unsalted butter, kept at room temperature
    • powdered sugar - 1 cup
    • milk - 1 tablespoon
    • 1 tablespoon orange zest
    • pinch of salt

    Instructions

      1. Preheat the oven to 350 F Grease a 6 inch round pan with oil and place a parchment paper at the bottom of the pan. In a mixing bowl crack the eggs and add the sugar. Whisk to mix it smooth. Then pour the oil, milk, and orange zest. Mix it again.
      2. Place a sifter on top of the bowl and to that add the flour, corn meal, baking powder, baking soda and salt. Sift the dry ingredients to the wet ingredients and mix it lightly to incorporate everything.
      3. Pour the batter to the prepared baking pan and place it in the middle rack. Bake for 35 to 40 minutes.
      4. While the cake bakes prepare the orange syrup. In a bowl add the sugar, water and the orange juice. Bring it boil then simmer in medium heat for 10 minutes.
      5. Once the cake is ready, take it out of the oven. Once it&rsquos cooled down a bit, take the cake out of the oven and poke it all around using a toothpick. Pour the syrup on top and allow the cake to soak up the syrup. Let the cake cool down completely before you layer the frosting.
      6. To prepare the frosting, whisk the butter using a stand mixer until it&rsquos fluffy. Then add the powdered sugar, milk, salt and orange zest. Whisk again to combine everything. Slice the cake in half, and layer the frosting evenly. Garnish the cake with orange slices.
      Nutrition Information

      All nutrition information presented are intended for informational purposes only. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment.


      Orange Cornmeal Cake

      I have been wanting to try a cornmeal cake and now I want to even more. I love how you gussied yours up!

      I've never heard of cornmeal cake - it looks delicious! Thanks for sharing at the What's for Dinner party! Have a wonderful week.

      Hi, I came across your post on Over The Moon. Hmm .. I'm looking to try baking your Orange Cornmeal cake, looks yummy!!

      Thank you for sharing at #OverTheMoon. Pinned and shared.

      Yum. Since moving to the south I've learned a lot of recipes using cornmeal, but have never seen a cornmeal cake. This is definitely on my list to try. Thanks so much for linking to First Monday Favorites.

      Post a Comment

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      Miz Helen


      Piece of Cake

      I love this recipe because its so easy to make (no need mixer) - I used a whisk to mix everything together. This cake is also healthier as it uses olive oil instead of butter. All these factors make this cake the ideal type of cake for lazy bakers like me who hate washing up!

      • 1/2 cup olive oil, plus more for pan
      • 2 large eggs
      • 1 cup sugar, plus 1/3 cup for topping (reduced to 3/4 cup, omitted topping sugar)
      • 1/2 cup dry white wine, (or orange juice)
      • 1 1/4 cups all-purpose flour, spooned and leveled
      • 1/2 cup yellow cornmeal
      • 2 teaspoons baking powder
      • 1 teaspoon salt
      • Finely grated zest of 1 orange
      • Orange segments, for serving (optional)
      • Preheat oven to 375 degrees F (190 degrees C). 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.

      This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Ann of Anncoo Journal .

      This is for Cook Like A Star hosted by Joyce of Kitchen Flavours , Zoe of Bake for Happy Kids and Mich of Piece of Cake.


      • 1 ⅓ cups white sugar, divided
      • 2 large eggs, beaten
      • ½ cup olive oil
      • ½ cup orange juice
      • 1 ¼ cups all-purpose flour
      • ½ cup finely ground yellow cornmeal
      • zest from 1 orange
      • 2 teaspoons baking powder
      • 1 teaspoon salt

      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.


      3 thoughts on &ldquo Orange Cardamom Cornmeal Cake &rdquo

      This sounds wonderful! This is the type of sweet that I love with my afternoon cup of tea. Delicious!

      Sounds and looks absolutely delicious. Second what Amy said about being perfect with a cup of tea. Also reminds me that I need to make something with your orange blossom water and then return the bottle to you! Eep! Sorry!

      This looks so perfect! Makes me want spring! I love the photography BTW.
      Happy Baking!


      Cornmeal Orange Cake

      This was another attempt to make a dessert that my husband would swoon over. For those that aren’t familiar with his taste buds, he doesn’t like sweets (wink-wink), except for me of course.

      Enter Cornmeal Orange Cake. Don’t be turned off by the cornmeal. If you’ve ever had Jiffy Corn Muffin Mix it’s kinda/sorta similar kinda. Not as sweet though. What’s really awesome is the orange flavor that almost punches you in the face in a good way. The most fun part of making this cake was rubbing the orange zest into the sugar.

      The directions didn’t elaborate enough on that for me and I didn’t want to do it with my hands. Instead I mushed it all together with a spatula. The result was sugar colored a brilliant orange and with the best fragrance ever! I sprinkled raw sugar on top rather than granulated for an extra crunch.

      Okay, so the Mr.’s reaction, “its good babe”. One slice and he was done. Why oh why can’t one slice ever be enough for me? This time it was because I took it to Charisse at work and shared it with my neighbor. If you have the need for a quick sweet treat this might be it. It’s made with oil instead of butter so saturated fat won’t be an issue. Also not extra fat from a frosting or filling. It’s ready in under an hour and I’m sure your neighbors would love for you to share it with them. This recipe was adapted from one found at Mimi’s Kitchen.


      1. Light cornmeal cake

      How about we start with a light version of a classic of Brazilian family cuisine? To make the recipe less caloric, skimmed milk was chosen instead of whole milk and sugar was replaced by sweetener.

      The cake makes eight servings, each containing 68 calories.

      Ingredients:

      • ¼ cup of skimmed milk tea
      • 2 eggs
      • 1 tablespoon of baking powder
      • 1 tablespoon of light margarine
      • ½ cup of the sweetener of your choice
      • 1 spoon of fennel
      • 1 ½ cup of cornmeal
      • Plus 1 ½ cup of skim milk.

      Preparation mode:

      1. Preheat the oven to 180º C. Set aside a pan and place 1 ½ cup skimmed milk, cornmeal, fennel, sweetener and margarine in it.
      2. Then bring to heat and stir until the mixture thickens. Remove from heat and wait until it cools
      3. Take a bowl or other type of container, beat egg whites into snow and store
      4. Next, dissolve the yeast in ¼ of milk. Add the yeast and egg yolks to the cooled pan mixture
      5. Then carefully add the egg whites
      6. Grease a mold and sprinkle with all-purpose flour. Pour the mixture into this container.
      7. Place in a preheated oven for approximately 25 minutes.
      8. Finally, remove the baked cake from the oven, wait for it to cool and serve.

      Orange Cornmeal Cake - Recipes

      This is a recipe that I really wanted to try. I think my husband would eat cornbread everyday if I made it so I figured why not sweeten it up with this cornmeal cake I found at Martha Stewart! The recipe didn't call for any kind of syrup, glaze or frosting so I decided to add an orange cream cheese frosting to top the cake. Needless to say my husband ate it everyday until it was gone!

      • 1/2 cup olive oil, plus more for pan
      • 2 large eggs
      • 1 cup sugar, plus 1/3 cup for topping
      • 1/2 cup dry white wine, (or orange juice)
      • 1 1/4 cups all-purpose flour, spooned and leveled
      • 1/2 cup yellow cornmeal
      • 2 teaspoons baking powder
      • 1 teaspoon salt
      • Finely grated zest of 1 orange
      • Orange segments, for serving (optional)

      **To save myself the hassle of cutting a perfectly round piece of parchment paper that perfectly fits my round cake pan (something Martha would do!) I just greased and floured the pan. It worked 'perfectly' and the cake came out of the pan. 'perfectly'! )

      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. 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 and orange cream cheese frosting.

      Orange Cream Cheese Frosting
      4 oz cream cheese, softened
      2 T. butter
      1 t. orange zest
      1 T. orange juice
      1 1/2 c. powdered sugar

      With an electric mixer combine cream cheese, butter orange zest and orange juice. Add powdered sugar and continue mixing until frosting is light and fluffy.