Martha’s Orange Cornmeal Cake – MOVING CRAZINESS!

Agghhh we are moving this Saturday! I have been non-stop packing, but tonight I decided I have to post something, I’m so behind! So I picked one of the easier recipes I’ve made lately and haven’t had time to post yet. This is a delicious breakfast cake, dessert cake, tea cake, whatever you want, it’s good. It’s weird, at first I didn’t like it because you can definitely taste the olive oil, but as I kept eating it I really started appreciating the complexity and how the orange and olive oil worked so well together. Don’t make this for a picky friend, but make it for someone who appreciates food – or at least pretends to…


I love the crust on this cake. It’s so addicting and crunchy. Enough talk, Martha Stewart, you win on this one. Here’s the recipe.

Orange Cornmeal Cake

From Martha Stewart

Yield:  one 8” round cake about 2 inches tall


  • 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 (I used chardonnay)
  • 1 1/4 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • Finely grated zest of 1 orange


  1. 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.
  2. 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.
  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 to 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. Reinvert cake onto a rack to cool completely. Serve with orange segments, if desired.

I love cakes with zest in it! It really adds a great flavor to the cake.

DSC_0675_webI didn’t want to waste the juice, so I squeezed the orange and filled the rest of the 1/2 cup with the white wine. I used a sieve when I mixed the liquids together so seeds wouldn’t get in.


Mix your dry with your wet ingredients.


And stir, very easy.


This is why this cake is so easy.


This recipe is also in Martha’s book, Everyday Food, which is a great cookbook by the way. Lots of good recipes that are easy and delicious.


Sprinkle the sugar on top – yes sugar! More SUGAR!!!



It seemed like a lot of sugar, but I guess this is why I liked the cake so much in the end.


That’s why you put so much sugar, look at that crust. CRUNCH!


You can even hear the crunch when the knife cuts into it. Yet it’s so moist inside.





We had this for breakfast and dessert. Orange away!


6 thoughts on “Martha’s Orange Cornmeal Cake – MOVING CRAZINESS!

  1. This cake looks delicious! I actually love the combination of orange with olive oil, but have never made a cake with cornmeal yet–this will be interesting for me to try!
    How funny–I’m moving this Saturday as well! I admire your ability to still put together a wonderful blog post! I haven’t been attending to my blog lately because of the move.

    • I like the orange and olive oil now! The cornmeal makes it a little heartier and gives it a more breakfast cake texture. I hear ya, I already did the photos on another day, so all I had to do was put some writing around it 🙂 Good luck on your move!

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