Ingredients with Measurements:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/2 cup freshly squeezed orange juice
- 1 tablespoon orange zest
For the Orange Glaze:
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon orange zest
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Hand mixer or stand mixer
- Zester or grater
- Juicer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan with butter or cooking spray.
2. In a mixing bowl, whisk together the cornmeal, flour, baking powder, and salt.
3. In another mixing bowl, beat the butter and sugar with a hand mixer or stand mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and orange juice, and mix until just combined.
6. Fold in the orange zest.
7. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. While the cake is baking, make the orange glaze. In a small mixing bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth.
9. Once the cake is done, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Drizzle the orange glaze over the cooled cake and serve.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 312
Fat: 11g
Saturated Fat: 6g
Cholesterol: 68mg
Sodium: 220mg
Carbohydrates: 50g
Fiber: 1g
Sugar: 32g
Protein: 4g
Substitutions for ingredients:
- You can use corn flour instead of cornmeal.
- You can use orange extract instead of orange zest.
- You can use orange juice from a carton instead of freshly squeezed orange juice.
Variations:
- Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the batter.
- Substitute the orange zest and juice for lemon zest and juice to make a lemon corn cake.
- Add 1/2 cup of dried cranberries or raisins to the batter.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar.
- Don't overmix the batter, or the cake will be tough.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before adding the glaze, or it will melt and become too runny.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in foil and place it in a preheated 350°F (180°C) oven for 10-15 minutes.
Presentation ideas:
Serve the cake on a cake stand or plate, and drizzle the glaze over the top. Garnish with orange slices or zest.
Garnishes:
- Orange slices
- Orange zest
Pairings:
- Hot tea or coffee
- Vanilla ice cream
Suggested side dishes:
- Fresh fruit salad
- Roasted vegetables
Troubleshooting advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too moist, bake it for an additional 5-10 minutes.
- If the cake is sticking to the pan, run a knife around the edges to loosen it before removing it from the pan.
Food safety advice:
- Make sure the eggs are fresh and not expired.
- Wash your hands and all utensils before and after handling raw eggs.
- Store the cake in an airtight container to prevent contamination.
Food history:
Corn cakes have been a staple in Southern cuisine for centuries. Native Americans used cornmeal to make flatbreads and cakes, which were then adopted by European settlers.
Flavor profiles:
This orange corn cake is sweet and tangy, with a subtle corn flavor and a citrusy glaze.
Serving suggestions:
Serve this cake as a dessert or a sweet breakfast treat. It pairs well with hot tea or coffee, and can be topped with vanilla ice cream for an extra indulgent treat.
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