Food & Cooking Recipes Breakfast & Brunch Recipes Orange Cornmeal Cake 3.3 (148) 21 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 16, 2019 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 1 hrs 10 mins Servings: 8 This orange-flavored cake has white wine in the batter. Ingredients ½ cup olive oil, plus more for pan 2 large eggs 1 cup sugar, plus ⅓ cup for topping ½ cup dry white wine, (or orange juice) 1 ¼ cups all-purpose flour, spooned and leveled ½ cup yellow cornmeal 2 teaspoons baking powder 1 teaspoon salt Finely grated zest of 1 orange Orange segments, for serving (optional) Directions 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. Cook's Notes For an even crunchier topping, you can use sanding sugar in place of granulated sugar in step 3. Look for it in the baking section of your grocery store. Print