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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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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. Ingredients:
1/2 cup olive oil, plus more for the pan |
2 large eggs |
1 cup sugar, plus |
1/3 cup sugar, for the topping |
1/2 cup orange juice (or dry white wine) |
1 1/4 cups all-purpose flour |
1/2 cup yellow cornmeal |
2 teaspoons baking powder |
1 teaspoon salt |
1 finely grated orange, zest of |
orange section, for serving |
Directions:
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 wax or parchment paper, and brush paper with oil.
2. In a large bowl, whisk together oil, eggs, 1 cup sugar, and orange juice until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.
3. 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, 35-40 minutes.
4. 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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