Orange-Glazed Cornmeal Cake
Ingredients
CAKE
- 1 orange
- 1 T butter
- 1 cup sugar
- 1/2 cup grapeseed oil
- 3 large eggs (room temp)
- 1 cup yogurt
- 1 1/4 cup gluten-free AP flour (King Arthur Measure for Measure)
- 1/2 cup cornmeal
- 1 t baking powder
- 1/2 t salt
- 1/4 t baking soda
GLAZE
- 1 cup powdered sugar
- orange juice
Instructions
CAKE
- Zest and squeeze the orange and prep the baking pan - Zest the entire orange. Cut the zested orange in half and juice both halves, measuring out 1/4 cup for the cake, reserving the rest for the glaze. Butter a 9-inch springform pan and place it on a baking sheet (to catch leaks, if necessary).
- Preheat the oven and blend the wet ingredients - Preheat the oven to 350℉, convection bake setting. In the bowl of a stand mixer (or if you're like me, you may choose to beat and mix by hand), beat sugar and oil until blended and smooth. Beat in the eggs, yogurt, 1/4 cup orange juice, and zest.
- Whisk the dry ingredients and finish the batter - In a separate bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda. Gradually mix the dry ingredients into the sugar mixture until the batter is smooth and glossy.
- Bake - Bake until golden brown and firm, 35 minutes or so. Remove from the oven and let cool completely.
GLAZE
- Make the glaze - Stir together the powdered sugar and the remaining orange juice, adding the juice 1 T at a time, until you have a thick but pourable consistency. Pour over the cake once you're confident that the cake has completely cooled. Allow the glaze to stiffen and lose its shine before serving.
