A citrusy, not-too-sweet cross between coffee cake and cornbread.
We’ve made it several times now, and every time with great results.
It’s sort of a cross between a coffee cake and cornbread with a light orange flavor.
Elise Bauer
Light, moist, and not too sweet.
Be careful not to overcook.
Add flour, cornmeal, salt, baking powder, and orange zest; whisk lightly to combine.
Pour the batter into the prepared cake pan; sprinkle the top evenly with the remaining 1/3 cup sugar.
Cool the cake in the pan 20 minutes.
Run a knife around edge of cake to separate it from the edge of the pan.
Invert the cake gently onto a plate, and remove the parchment paper.
Re-invert the cake onto a rack to cool completely before serving.
