Name: Honey Cornmeal Cake
Total time: 90 min
Ingredients: 0.5 cup white whole-wheat flour; 6 tablespoons all-purpose flour; 6 tablespoons cornmeal; 1.5 teaspoons baking powder; 0.5 teaspoon ground cinnamon; 0.25 teaspoon baking soda; 0.25 teaspoon salt; 0.5 cup granulated sugar; 0.5 cup honey, warmed; 0.25 cup canola or avocado oil; 2 large eggs; 1 teaspoon grated orange zest; 0.5 cup orange juice

Honey Cornmeal Cake

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If you've been eyeing local cornmeal at your farmers' market, snap it up to make this cake. Cornmeal is ground from hard dried field corn (not the same type you nibble off the cob). And when it's freshly milled, it tastes—apologies in advance—cornier than what you can typically buy at the grocery store. This recipe was created to showcase the cornmeal from Davis Farm in Stonington, Connecticut, which has been growing the same variety of flint corn since the late 1600s. Serve with macerated berries or whipped cream. Read more about this recipe here.

By The 85th Day Food Community Team

Published on June 11, 2021

Honey Cornmeal Cake — Photo: Matthew Benson

Active Time:

20 mins

Total Time:

1 hrs 30 mins

Servings:

Nutrition Profile:

Dairy-Free Heart Healthy Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

½ cup white whole-wheat flour
6 tablespoons all-purpose flour
6 tablespoons cornmeal
1 ½ teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
½ cup granulated sugar
½ cup honey, warmed
¼ cup canola or avocado oil
2 large eggs
1 teaspoon grated orange zest
½ cup orange juice

Directions

Preheat oven to 325°F. Coat an 8-inch-square baking pan with cooking spray. Line the bottom with parchment paper and coat the paper with cooking spray.
Whisk whole-wheat flour, all-purpose flour, cornmeal, baking powder, cinnamon, baking soda and salt in a medium bowl.
Beat sugar and honey in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer) until combined. Slowly add oil and beat until combined, scraping down the sides as necessary. Add eggs and orange zest; beat until fully combined. Alternately add the dry ingredients and orange juice, scraping the sides frequently. Scrape the batter into the prepared pan.
Bake the cake until golden brown and the center is set, 30 to 35 minutes. Let cool in the pan on a wire rack for 10 minutes. Invert onto the rack, remove the pan and let cool completely, about 25 minutes more.

To make ahead

Store at room temperature for up to 2 days.

Equipment

8-inch-square baking pan, parchment paper

Nutrition Facts (per serving)

267	Calories
8g	Fat
46g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 267
% Daily Value *
Total Carbohydrate 46g	17%
Dietary Fiber 2g	7%
Total Sugars 31g
Protein 4g	8%
Total Fat 8g	10%
Saturated Fat 1g	5%
Cholesterol 47mg	16%
Vitamin A 112IU	2%
Sodium 224mg	10%
Potassium 94mg	2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.