ORANGE CORNMEAL CAKE
This orange-flavored cake has white wine in the batter.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h10m
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- 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.
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
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- 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 : Calories 294 calories, Fat 12g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 202mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
ORANGE POUND CAKE
Steps:
- Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
- Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
- To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.
OLIVE OIL ORANGE CORNMEAL CAKE
Not your average cake, but delicious nonetheless! The texture of the cornmeal and the uncommon flavor of the oil and the orange make this cake a wonderfully flavorful 'lighter side' option to the cakes usually enjoyed by Americans.
Provided by The Viking Bunny
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Grease the bottom and sides of an 8-inch round cake pan; line with parchment paper. Grease top of paper.
- Beat 1 cup sugar, eggs, olive oil, and orange juice together in a large bowl until smooth; add flour, cornmeal, orange zest, baking powder, and salt. Use a whisk to lightly mix the wet and dry ingredients together. Pour the mixture into the prepared pan. Sprinkle remaining sugar over the top of the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Cool cake in the pan for 20 minutes. Run a knife along the inside edge of the pan to loosen cake. Invert pan onto a plate to remove cake from pan. Use plate to again invert the cake onto a cooling rack to cool completely.
Nutrition Facts : Calories 377.4 calories, Carbohydrate 57.3 g, Cholesterol 46.5 mg, Fat 15.1 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 2.3 g, Sodium 431.5 mg, Sugar 34.9 g
POLENTA POUND CAKE WITH PEACH TOPPING AND MASCARPONE WHIPPED CREAM
Provided by Michael Symon : Food Network
Categories dessert
Time 2h40m
Yield about 9 servings
Number Of Ingredients 19
Steps:
- Set up a grill for cooking over indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Spray the bottom of a loaf pan with the cooking spray; line with parchment paper, then spray with cooking spray one more time. Set aside.
- Whisk together the flour, polenta, baking powder and salt. Set aside. To a stand mixer fitted with a paddle attachment, add the butter and granulated sugar. Cream until pale and fluffy, about 5 minutes. Add the eggs and egg yolk and beat again to fully incorporate. Add the ricotta, Greek yogurt, vanilla and orange zest and beat again to combine, scraping down the sides and bottom of the bowl. Add the dry ingredients and mix by hand to incorporate. Pour the batter into the prepared loaf pan, then place on the indirect-heat side of the grill, close the lid of the grill and bake until set and a toothpick inserted in the center comes out clean, 50 minutes to an hour. Remove from the grill and let cool completely.
- For the peach topping: Meanwhile, add the marmalade, orange juice and peaches to a pot, place over indirect heat and bring to a gentle simmer for the flavors to meld together, 3 to 5 minutes.
- Make the mascarpone whipped cream: Beat the heavy cream and confectioners' sugar with a blender until whipped cream forms. Fold in the mascarpone and vanilla.
- Remove the cake from the pan, then slice and serve with the peach topping and mascarpone whipped cream spooned over the top.
THE MOST ADAPTABLE ONE-BOWL CORNMEAL POUNDCAKE
Is it cake time yet? Cake is comforting in a way that a tart or cookies are not, and this is especially true of loaf cakes, which you can convince yourself is just like bread. Slices of it fit in the toaster, so really, what's the difference? This citrus-scented cornmeal number is endlessly adaptable - use whatever fat you have on hand, dairy or light, bright flavoring you have on hand - and requires just one bowl. It's wonderful in slices, but extra nice toasted and buttered for breakfast.
Provided by Melissa Clark
Categories breakfast, cakes, dessert
Time 1h
Yield 1 (9-inch) loaf
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees, and grease and flour a 9-inch loaf pan. (Or grease and line it with parchment.)
- In a big bowl, add the sugar, and grate the zest from the orange, lemon or lime into the bowl. If you need a little aromatherapy, work the zest into the sugar with your fingers. (This technique is supposed to infuse the citrus into the sugar.)
- Add the fat, eggs, and yogurt to the bowl, along with the extract and nutmeg, if you like.
- Whisk in the salt, baking soda, baking powder and cornmeal. Once smooth, whisk in flour.
- Scrape the batter into the prepared pan, and bake for 45 minutes to an hour. Let it (mostly) cool in the pan. Then slice off a thick piece, butter it and let yourself be soothed.
ORANGE CORNMEAL CAKE
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.
Provided by Mercy
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 372.9, Fat 15.2, SaturatedFat 2.3, Cholesterol 52.9, Sodium 402.4, Carbohydrate 56.1, Fiber 1.1, Sugar 34.8, Protein 4.3
ORANGE CORNMEAL POUND CAKE
Light orange and spice flavor in this English transplant to the American South. From BIscuits, Spoonbread and Sweet Potato Pie.
Provided by fluffernutter
Categories Dessert
Time 1h55m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Beat the butter and sugar with an electric mixer until very light and fluffy, about 2 minutes. Add the zest and mix well. Beat in the egg yolks, one at a time.
- Grind the coriander seeds to a fine dust. Combine with the nutmeg, salt, flour and cornmeal. Add to the butter mixture. Beat in the sherry, bourbon and brandy.
- Whip the egg whites (salt and cream of tartar help stabilize them) until soft peaks form. Fold one-third of the egg whites into the batter to lighten. Fold in remaining egg whites.
- Pour into a greased 9-inch loaf pan. (If your loaf pan is 7 inches, you'll have enough batter left for a large muffin or two). Bake at 325 for 90 minutes. Cool slightly in pan, then turn out and cool completely.
Nutrition Facts : Calories 378, Fat 22, SaturatedFat 12.7, Cholesterol 175.7, Sodium 293.9, Carbohydrate 37.1, Fiber 1.2, Sugar 20.4, Protein 6
More about "orange cornmeal pound cake recipes"
UPSIDE DOWN ORANGE CAKE – A COUPLE COOKS
From acouplecooks.com
Reviews 3Category DessertCuisine AmericanTotal Time 10 hrs
- Using a pastry brush, liberally great a 12-inch round cake pan with half the melted butter. Line the pan with a parchment round and brush the paper with the remaining melted butter. Sprinkle the whole fennel seeds and 3 tablespoons of the sugar over the bottom of the pan. Using a sharp knife or mandoline, slice the oranges 1/8 inch thick. Arrange the orange slices over the sugar and fennel seeds, covering as much surface area as you can.
- In a large bowl, whisk together the cornmeal, flour, baking powder, orange zest, ground fennel, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the remaining 1 1/2 cups plus 1 tablespoon butter and remaining 1 1/2 cups sugar for 4 to 5 minutes on medium-high speed, until light and fluffy. Add the eggs, one at a time, beating after each addition. Lower the mixer speed to medium-low and add half the dry ingredients, beating until combined, 1 to 1 1/2 minutes. Beat in the orange juice, and then the remaining dry ingredients, and beat until well combined and there are no visible streaks of flour. Transfer the batter to the prepared pan. Cover the surface of the batter with plastic wrap and refrigerate for at least 8 hours, preferably overnight.
- When ready to bake, preheat the oven to 350F. Bake the cake for 55 to 60 minutes , rotating the pan halfway through baking, until the center is firm, yet spongy, and a skewer inserted into the center comes out clean.
- Place the pan on a wire rack and cool for 10 minutes. Run a knife around the inside of the pan to loosen the cake, and invert the cake onto a plate. Let cool for another 10 to 12 minutes, then gently tap the bottom of the pan to unmold the cake. Peel off the parchment paper and cool completely. To serve, cut the cake with a sharp, serrated knife.
ORANGE CORNMEAL CAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (1)Servings 8Cuisine AmericanCalories 390 per serving
CRANBERRY ORANGE CORNMEAL POUND CAKE - DASH OF SANITY
From dashofsanity.com
CORNMEAL POUND CAKE | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
EASY ORANGE POUND CAKE RECIPE - DEL'S COOKING TWIST
From delscookingtwist.com
RICOTTA CORNMEAL POUND CAKE RECIPE | BON APPéTIT
From bonappetit.com
ORANGE OLIVE OIL POUND CAKE RECIPE | EPICURIOUS
From epicurious.com
CORNMEAL POUND CAKE FROM THE KEY INGREDIENT — SHERI CASTLE
From shericastle.com
ORANGE CORNMEAL CAKE RECIPE | PBS FOOD
From pbs.org
CORNMEAL POUND CAKE | EDIBLE NASHVILLE
From ediblenashville.ediblecommunities.com
ORANGE CORNMEAL CAKE RECIPE | RECIPES.NET
From recipes.net
CORNMEAL POUND CAKE RECIPE - FOOD.COM
From food.com
BLOOD ORANGE CORNMEAL CAKE RECIPE | THE HUNGRY HUTCH
From thehungryhutch.com
CORNMEAL POUND CAKE | THE KEY INGREDIENT | PBS NORTH …
From pbsnc.org
10 QUICK BREAD RECIPES STARRING BANANA, ZUCCHINI, ORANGE AND MORE
From washingtonpost.com
RECIPE: RASPBERRY COULIS IS A TASTY, LAST-MINUTE DESSERT TOPPING
From ocregister.com
8 CORNMEAL CAKE RECIPES WITH WONDERFUL TEXTURE AND FLAVOR
From allrecipes.com
You'll also love