Cornmeal Cake
This cornmeal cake could hardly be simpler to make and is full of gorgeous bubbly texture from the cornmeal. Top it with coarse sugar before popping it into the oven, and serve it with whipped cream and fruit.
Servings: 8
Calories: 338kcal
Ingredients
- 1 cup all-purpose flour
- ½ cup yellow cornmeal
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- 2 tablespoons finely grated orange peel
- 1 cup sugar
- 2 large eggs, room temperature
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 tablespoons coarse sugar
Instructions
- Preheat oven to 350°F. Butter a 9-inch cake pan with 2-inch-high sides (I used a springform cake pan). Dust pan with cornmeal, tapping out excess.
- Sift flour, ½ cup cornmeal, baking powder, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth and fluffy. Beat in orange peel. Gradually add one cup sugar and beat until light and fluffy, occasionally scraping sides of bowl. Add eggs one at a time, beating well after each addition. Beat in sour cream and vanilla. Fold in dry ingredients in three additions until just incorporated.
- Transfer batter to pan; smooth top. Sprinkle with crushed sugar.
- Bake cake until tester inserted into center comes out clean, 25 to 30 minutes. Cool in pan on rack 10 minutes. Run knife around pan sides to loosen. Turn cake out onto plate, then invert, crushed sugar side up, onto rack. Cool completely.
- Serve with freshly whipped cream and fruit
Nutrition
Calories: 338kcal | Carbohydrates: 45g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 88mg | Sodium: 234mg | Potassium: 76mg | Fiber: 1g | Sugar: 26g | Vitamin A: 509IU | Vitamin C: 0.1mg | Calcium: 71mg | Iron: 1mg