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.

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 1⁄2 cup olive oil, plus more for the pan
• 2  large eggs
• 1  cup sugar, plus
• 1⁄3 cup sugar, for the topping
• 1⁄2 cup  orange juice (or dry white wine)
• 1 1⁄4 cups all-purpose flour
• 1⁄2 cup yellow cornmeal
• 2  teaspoons baking powder
• 1  teaspoon salt
• 1  finely grated orange, zest of
•  orange section, for serving

Directions

1. 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.
2. 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.
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, 35-40 minutes.
4. Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper. Re-invert cake onto a rack to cool completely. Serve with orange segments, if desired.