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…

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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

Ingredients:

  • 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

Directions:

  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.

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Mix your dry with your wet ingredients.

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And stir, very easy.

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This is why this cake is so easy.

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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.

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

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

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

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

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We had this for breakfast and dessert. Orange away!

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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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