It is strawberry time in Florida. I wanted to make a simple cake to showcase berries. This flavorful cake was the perfect vehicle. It is citrusy with the orange zest and a bit crumbly with the cornmeal. I really love this easy cake; so much so, that I am going to be making it from now on for strawberry shortcake, a simple tea cake, or served with ice cream. David ate it last night with chocolate sauce.
Yummy cake indeed. Even if baking is not your thing, this is so quick and easy that you cannot fail.
On another note, the light is returning. It may not be Spring yet, but we bloggers tend to have an eye for the quality of light. I have been struggling all winter trying to take good pictures in less than perfect light. The shift in the angle of the Sun has improved my photography. Spring shows itself in subtle ways. Some sense it in the smell of fresh soil and the warming air currents. Some sense it by listening to new bird calls and some, like me, can feel it in the light. May this returning light brighten your days.
This cake will also brighten your days.
ORANGE ZEST CORNMEAL CAKE
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
1 cup sugar
2 teaspoons grated orange rind
1 teaspoon vanilla extract
2 eggs
1/3 cup yellow cornmeal
1/2 cup milk
Preheat oven to 350 degrees F. Grease a 9-inch round cake pan with butter. Add a round of parchment paper and grease again with butter.
Combine flour, baking powder and salt. Combine butter, sugar, orange rind and vanilla in a stand mixer. Blend on medium speed until well combined. Add eggs one at a time, beating after each addition. Reduce speed to low and add flour mixture and cornmeal alternately with milk, beating just until evenly incorporated. Scrape into prepared pan, spreading evenly.
Bake 30 minutes or until a tester inserted in the middle comes out clean. Cool in pan on wire rack. Invert, remove parchment paper and flip to top side. Slice and serve when cool.