Blood Orange Cornmeal Cake

Adapted from Everyday Food's Orange Cornmeal Cake

1 c sugar
Finely grated zest of 1 or 2 oranges
1/2 c olive oil
2 large eggs, room temperature
1/2 c orange juice (I used blood oranges and a cara cara orange)
1 1/4 c all-purpose flour
1/2 c yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
1/3 c sugar

1. Preheat oven to 375 degrees. Prep 8-inch round cake pan with butter or Pam spray.
2. In a large bowl, rub the zest with the sugar until fragrant and damp. Whisk in oil, eggs, orange juice until smooth.
3. In a separate bowl, combing flour, cornmeal, baking powder, and salt.
4. Combine wet and dry ingredients and whisk until combined. Don't overmix.
5. Pour batter into prepared pan and sprinkle top evenly with 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.
6. Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate or parchment covered cooling rack (you'll lose some of the sugar topping). Reinvert cake onto a rack to cool completely. If you wish, you can serve with fresh orange segments.

The Food Librarian blog:
Original post and photos:  (March 25, 2011)