Cornmeal Cake
1 hour 15 minutes to prepare serves 8-10
INGREDIENTS
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 cup (2 sticks) unsalted butter, softened
1 cup buttermilk
4 large eggs
1/2 cup cornmeal
1/4 cup orange juice
1 tablespoon orange zest
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
For the glaze:
1 cup apricot jam
2 tablespoons Grand Marnier or water
PREPARATION
Preheat oven to 325°F and lightly grease a 9×13-inch baking dish. Set aside.
In a medium bowl, mix together flour, cornmeal, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, beat the butter, sugar, orange zest, and orange juice with an electric mixer on medium speed until light and fluffy. Beat in the eggs one at time, and then the vanilla, mixing until well blended.
With the mixer on low, add the flour mixture and the buttermilk alternately. Mix until smooth, and pour batter into prepared pan.
Bake until a toothpick inserted into the center comes out clean, about 45-55 minutes. Cool on wire rack.
While cake bakes, make the glaze: In a small saucepan, heat the apricot jam and Grand Marnier (or water) over medium heat for 2-3 minutes, stirring frequently. Mixture should become more liquidy. Brush mixture onto top of cake. Serve, and enjoy!
Adapted from Liv Life.
