Orange Cornmeal Cake
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
Reviews
This cake is dense and moist, with good orange flavor and an interesting texture from the cornmeal. One of my guests was freaked out until I reminded him that it had cornmeal in it. My cake sank in the middle for me, unfortunately, so it wasn't as pretty as the TOH photo. It was definitely done, though, so I either overmixed the batter or put on the glaze too soon after taking it out of the oven. Clean up of the springform pan was a bear (sticky cake baked into in the seams). Even though it was tasty and interesting, I probably won't make this again due the aforementioned issues.