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Photo: Matthew Benson
Active Time:20 minsTotal Time:1 hr 30 minsServings:8Jump to Nutrition Facts
Active Time:20 minsTotal Time:1 hr 30 minsServings:8
Active Time:20 mins
Active Time:
20 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cupwhite whole-wheat flour6tablespoonsall-purpose flour6tablespoonscornmeal1 ½teaspoonsbaking powder½teaspoonground cinnamon¼teaspoonbaking soda¼teaspoonsalt½cupgranulated sugar½cuphoney, warmed¼cupcanola or avocado oil2large eggs1teaspoongrated orange zest½cuporange juice
Cook Mode(Keep screen awake)
Ingredients
½cupwhite whole-wheat flour
6tablespoonsall-purpose flour
6tablespoonscornmeal
1 ½teaspoonsbaking powder
½teaspoonground cinnamon
¼teaspoonbaking soda
¼teaspoonsalt
½cupgranulated sugar
½cuphoney, warmed
¼cupcanola or avocado oil
2large eggs
1teaspoongrated orange zest
½cuporange juice
DirectionsPreheat 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 aheadStore at room temperature for up to 2 days.Equipment8-inch-square baking pan, parchment paperOriginally appeared: EatingWell Magazine, July/August 2021
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 aheadStore at room temperature for up to 2 days.Equipment8-inch-square baking pan, parchment paper
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
Originally appeared: EatingWell Magazine, July/August 2021
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Nutrition Facts(per serving)267Calories8gFat46gCarbs4gProtein
Nutrition Facts(per serving)
- 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.
