Orange You Glad You Live In Minnesota?! Cornmeal Coffee Cake with Strawberries
I make this cornmeal coffee cake as an easy, yummy substitute for pound cake or shortbread; it’s great as a dessert too!
Combine and set aside:
2/3 c. organic whole wheat pastry flour
¼ c. finely ground yellow cornmeal
1 tsp. baking powder
Whisk together in a separate bowl:
¼ c. olive oil
2 egg whites
½ c. raw cane sugar, plus 2 Tbsp. for the topping
¼ c. orange juice
Zest of 1 large orange, (optional but worth it, if you have an orange on hand)
Add to dry ingredients, mixing just until fully blended (don’t overbeat).
Place in a well greased 8” pan and sprinkle with 2 Tbsp. sugar. Bake at 350 for approx. 20-30 minutes, until a toothpick comes out clean.
Allow the cake to cool before cutting.
Serve with sliced strawberries.
*Note: When I serve this for dessert, I sometimes like to combine the berries with a tablespoon of Grand Marnier and a tablespoon or two of cane sugar, and allow to soak at room temp. for an hour, or while we eat dinner. A dollop of whipped cream on top makes it extra-extra delicious!
*A “Hot” Dessert Idea. If you are enjoying a meal outside and have the grill going, try this method: Just before serving, lightly toast thick coffee cake slices over a medium-hot grill (about1-2 minutes on each side) and serve warm with strawberries.
For future reference, this is also a terrific way to serve pound cake— grilling really accentuates it buttery goodness!
Recipe created or adapted by Liz Talley, Urban Graze
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