Honey Cornmeal Cake

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.