Orange Cornmeal Pound Cake Recipes

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ORANGE CORNMEAL CAKE



Orange Cornmeal Cake image

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

1/2 cup olive oil, plus more for pan
2 large eggs
1 cup sugar, plus 1/3 cup for topping
1/2 cup dry white wine, (or orange juice)
1 1/4 cups all-purpose flour, spooned and leveled
1/2 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
Finely grated zest of 1 orange
Orange segments, for serving (optional)

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



Orange Cornmeal Cake image

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

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

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



Orange Pound Cake image

Provided by Ina Garten

Categories     dessert

Time 2h20m

Yield 2 cakes

Number Of Ingredients 13

1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
1 cup confectioners' sugar, sifted
1 1/2 tablespoons freshly squeezed orange juice

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.

ORANGE CORNMEAL POUND CAKE



Orange Cornmeal Pound Cake image

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

1 cup butter, at room temperature
1 cup sugar
1 orange, zest of, grated
6 eggs, separated, at room temperature
3/4 teaspoon whole coriander seed
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
3/4 cup all-purpose flour
1 cup cornmeal
1 tablespoon sherry wine
1 tablespoon Bourbon
1 tablespoon brandy
1 pinch salt (optional)
1 pinch cream of tartar (optional)

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

ORANGE CORNMEAL CAKE



Orange Cornmeal Cake image

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

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

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

OLIVE OIL ORANGE CORNMEAL CAKE



Olive Oil Orange Cornmeal Cake image

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

1 ⅓ cups white sugar, divided
2 large eggs, beaten
½ cup olive oil
½ cup orange juice
1 ¼ cups all-purpose flour
½ cup finely ground yellow cornmeal
zest from 1 orange
2 teaspoons baking powder
1 teaspoon salt

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

ORANGE POUND CAKE



Orange Pound Cake image

This pound cake is rich, moist, and bursting with orange flavor. Top with a scoop of vanilla ice cream before drizzling with syrup.

Provided by springfield70

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 1h45m

Yield 12

Number Of Ingredients 14

3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
3 cups white sugar
1 cup unsalted butter, at room temperature
6 large eggs, at room temperature
1 teaspoon vanilla extract
2 each oranges, zested
1 cup sour cream, at room temperature
1 ½ cups fresh orange juice
1 cup white sugar
1 orange, zested
3 tablespoons unsalted butter

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
  • Sift flour, baking powder, salt, and baking soda together in a bowl; set aside.
  • Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Beat in eggs one at a time, then beat in vanilla extract and orange zest. Add flour alternately with sour cream in 3 additions, beginning and ending with flour. Beat until smooth. Scrape the sides of the bowl with a rubber spatula. Spread evenly in the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool on a wire rack for 10 minutes, then unmold the cake onto the wire rack to cool completely.
  • While the cake is cooling, bring orange juice, sugar, and orange zest to a boil in a small saucepan over medium-high heat. Reduce heat and cook until syrupy, about 15 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time. Drizzle warm syrup over cake slices.

Nutrition Facts : Calories 628 calories, Carbohydrate 95.7 g, Cholesterol 149.7 mg, Fat 25.1 g, Fiber 1.1 g, Protein 7.5 g, SaturatedFat 14.9 g, Sodium 192 mg, Sugar 70.2 g

THE MOST ADAPTABLE ONE-BOWL CORNMEAL POUNDCAKE



The Most Adaptable One-Bowl Cornmeal Poundcake image

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

1 cup/200 grams granulated sugar
An orange, lime or lemon (optional)
1/2 cup/120 milliliters liquid fat (olive oil, coconut oil, sunflower oil, melted butter, whatever you've got)
2 eggs
1/2 cup/120 milliliters plain yogurt, buttermilk, sour cream, or 1/2 cup whole milk mixed with 1 tablespoon lemon juice
A dash of vanilla or almond extract, or use brandy (optional)
1/4 teaspoon grated nutmeg (optional)
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 cup/60 grams cornmeal
1 1/4 cup/160 grams all-purpose flour

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.

CITRUS CORNMEAL CAKE WITH WINE-ROASTED STRAWBERRIES



Citrus Cornmeal Cake With Wine-Roasted Strawberries image

An easy-to-make cake that's loaded with flavor. Olive oil replaces butter here and there's orange zest and juice plus shredded coconut to make the cake tender and moist.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 55m

Yield Makes one 9-inch cake

Number Of Ingredients 12

2/3 cup extra-virgin olive oil, plus more for pan
3 large eggs, room temperature
1 1/4 cups sugar
1 tablespoon grated orange or tangerine zest, plus 1/2 cup fresh juice
1 teaspoon pure vanilla extract or paste
3/4 cup sweetened shredded coconut
1 1/4 cups unbleached all-purpose flour
3/4 cup fine yellow cornmeal
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
Wine-Roasted Strawberries and lightly sweetened whipped cream, for serving

Steps:

  • Preheat oven to 350 degrees. Brush bottom and sides of a 9-inch spring-form pan with oil. Line bottom with a parchment round; oil parchment. In a large bowl, whisk together oil, eggs, 1 cup sugar, orange zest and juice, and vanilla. In another bowl, whisk together coconut, flour, cornmeal, baking powder, baking soda, and salt. Stir into egg mixture just to combine.
  • Pour batter into prepared pan. Sprinkle evenly with remaining 1/4 cup sugar. Bake until cake pulls away from sides and a tester inserted in center comes out clean, about 40 minutes. Transfer to a wire rack; let cool 20 minutes. Run a knife between cake and sides of pan to loosen. Remove sides of pan; let cool completely. Serve with strawberries and whipped cream.

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