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Orange Cornmeal Cake

Name: Orange Cornmeal Cake
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 12 servings.
Ingredients: 1 cup sugar; 1/2 cup canola oil; 3 large eggs, room temperature; 1 cup fat-free plain yogurt; 1/4 cup orange juice; 4 teaspoons grated orange zest; 1-1/4 cups all-purpose flour; 1/2 cup yellow cornmeal; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon baking soda; GLAZE:; 1/2 cup sugar; 1/2 cup orange juice; 1 tablespoon butter; Sweetened whipped cream; Grated orange zest, optional

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Test Kitchen Approved

Total Time

Prep: 25 min. Bake: 40 min. + cooling

Makes

12 servings

Updated: Nov. 17, 2022

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

Orange Cornmeal Cake Recipe photo by Taste of Home

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Ingredients

1 cup sugar
1/2 cup canola oil
3 large eggs, room temperature
1 cup fat-free plain yogurt
1/4 cup orange juice
4 teaspoons grated orange zest
1-1/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
GLAZE:
1/2 cup sugar
1/2 cup orange juice
1 tablespoon butter
Sweetened whipped cream
Grated orange zest, optional

Directions

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

1 piece: 294 calories, 12g fat (2g saturated fat), 49mg cholesterol, 202mg sodium, 44g carbohydrate (28g sugars, 1g fiber), 4g protein.

Orange Cornmeal Cake

Ingredients

Directions

Nutrition Facts

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