ORANGE CORNMEAL CAKE RECIPES
ORANGE CORNMEAL CAKE RECIPE | MARTHA STEWART
This orange-flavored cake has white wine in the batter.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. 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.
ORANGE CORNMEAL CAKE RECIPE: HOW TO MAKE IT
This cake bakes up tender and light with a subtle orange taste. It tastes rich but is comparatively low in saturated fat. Serve the cake as is, or dress it up with a dollop of whipped cream and strawberries or raspberries. It is wonderful warm, but the flavor improves as it sits, so make it a day or two before you plan to serve it. Store the cake at room temperature. —Leigh Rys, Herndon, Virginia
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 05 minutes
Prep Time 25 minutes
Cook Time 40 minutes
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, beat sugar and oil until blended. Beat in eggs, yogurt, orange juice and zest. In another bowl, whisk flour, cornmeal, baking powder, salt and baking soda; gradually beat into sugar mixture. Pour into a greased 9-in. springform pan. Place pan on a baking sheet., Bake until golden brown and a toothpick inserted in center comes out with moist crumbs, 40-45 minutes., Meanwhile for glaze, in a microwave-safe bowl, combine sugar, orange juice and butter; microwave on high 2-3 minutes, stirring every 30 seconds. Place cake on a wire rack. Slowly drizzle 1/2 cup glaze over warm cake; let stand 5 minutes. Slowly drizzle remaining glaze over cake; loosen sides from pan with a knife. Cool completely in pan. Cover and let stand overnight. Remove rim from pan. Serve with whipped cream and, if desired, orange zest.
Nutrition Facts : Calories 294 calories, FatContent 12g fat (2g saturated fat), CholesterolContent 49mg cholesterol, SodiumContent 202mg sodium, CarbohydrateContent 44g carbohydrate (28g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
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This is sort of a cross between a coffee cake and cornbread with a light orange flavor. Unexpectedly good. Light, moist, and not too sweet. And very easy to make.
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- Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper. Re-invert cake onto a rack to cool completely. Serve with orange segments, if desired.
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GLAZED-ORANGE CORNMEAL CAKE | RECIPES | WW USA
Even non-bakers can make this terrific cake with ease. Orange juice and zest bring a nice citrus flavor to this dessert. The oil whisks right in, so you don’t need an electric mixer (like you do with recipes that use butter). If desired, you can omit the glaze and simply dust the top of the cake with powdered sugar. This cake will keep up to 3 days at room temperature if wrapped tightly in plastic wrap. Or wrap it tightly and freeze for up to 1 month. Top with low-fat vanilla ice cream and sliced oranges, if desired
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Category Snacks,Dessert
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- Meanwhile, to make glaze, in a small bowl, combine powdered sugar, remaining 1 tablespoon orange juice and remaining 1/4 teaspoon orange zest until smooth. Spoon glaze over top of warm cake and spread out to edges. Slice into 10 pieces and serve. Yields 1 slice per serving.
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ORANGE CORNMEAL CAKE | BETTER HOMES & GARDENS
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- 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.
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ORANGE CORNMEAL CAKE RECIPE - RECIPES.NET
If you like your desserts subtly sweet, then this orange cornmeal cake is something that you should try. It's moist and light and tasty!
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Reviews 1
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Total Time 1 hours 10 minutes
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- Serve with orange segments, if desired
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ORANGE CORNMEAL CAKE RECIPE: HOW TO MAKE IT
This cake bakes up tender and light with a subtle orange taste. It tastes rich but is comparatively low in saturated fat. Serve the cake as is, or dress it up with a dollop of whipped cream and strawberries or raspberries. It is wonderful warm, but the flavor improves as it sits, so make it a day or two before you plan to serve it. Store the cake at room temperature. —Leigh Rys, Herndon, Virginia
From preprod.tasteofhome.com
Total Time 01 hours 05 minutes
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Total Time 01 hours 05 minutes
Category Desserts
Calories 294 calories per serving
- Preheat oven to 350°. In a large bowl, beat sugar and oil until blended. Beat in eggs, yogurt, orange juice and zest. In another bowl, whisk flour, cornmeal, baking powder, salt and baking soda; gradually beat into sugar mixture. Pour into a greased 9-in. springform pan. Place pan on a baking sheet., Bake until golden brown and a toothpick inserted in center comes out with moist crumbs, 40-45 minutes., Meanwhile for glaze, in a microwave-safe bowl, combine sugar, orange juice and butter; microwave on high 2-3 minutes, stirring every 30 seconds. Place cake on a wire rack. Slowly drizzle 1/2 cup glaze over warm cake; let stand 5 minutes. Slowly drizzle remaining glaze over cake; loosen sides from pan with a knife. Cool completely in pan. Cover and let stand overnight. Remove rim from pan. Serve with whipped cream and, if desired, orange zest.
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