Adapted from Martha Stewart. I made this cake with orange juice and zest but you could easily swap out orange for the citrus of your choice. Lemon would also be quite tasty. This cake is amazing, really, and is so easy. I made it on the fly when a friend was unexpectedly joining us for dinner. He liked it so much that I sent him home with a large piece to eat for breakfast the next day.
1/2 cup canola oil
2 large eggs
1 cup sugar, plus 1/3 cup for topping (I used demerara for the topping)
1/2 cup orange juice
1 1/4 cups all-purpose flour, spooned and leveled
1/2 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
Finely grated zest of 1 orange
whipped cream and orange slices (optional)
Preheat oven to 375 degrees. Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of wax or parchment paper, and brush paper with oil.
In a large bowl, whisk together oil, eggs, 1 cup sugar, and OJ until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine. Pour batter into prepared pan; sprinkle top evenly with remaining 1/3 cup sugar (topping will be thick). Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 35 to 40 minutes.
Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper. Reinvert cake onto a rack to cool completely. Serve with orange segments and whipped cream. I "supreme-d" my orange slices and they looked so pretty with the cake. Serves 8. This cake keeps well if wrapped tightly in foil to prevent it from drying out. So, so good.