olive oil-corn meal cake


1 cup all-purpose flour
1 cup plus 2 tablespoons fine yellow corn meal
2 3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup granulated sugar
3 large eggs
1 cup buttermilk
1/2 cup olive oil


Preheat the oven to 375 degrees F. Film the inside of a  9-inch baking pan (2 1/4 inches deep) with nonstick flour-and-oil spray.

For the batter, whisk the flour, corn meal, baking powder, baking soda, salt, and sugar in a large mixing bowl. In a medium-size mixing bowl, whisk the eggs, buttermilk, and oil until thoroughly blended. Pour the whisked ingredients over the dry ingredients and stir to form a batter, using a wooden spoon or paddle. The batter will be moderately thick and gritty.

Spoon the batter into the prepared baking pan, smoothing it into an even layer with a rubber spatula or narrow offset palette knife.

Bake the cake in the preheated oven for 25 minutes, or until risen and set. A wooden pick inserted in the center of the cake will withdraw clean. The edges of the cake will be light golden.

Cool the cake in the pan on a cooling rack for 10 minutes. Invert the cake onto another cooling rack, lift off the baking pan, then invert again to stand right-side up. Cool completely. Cut the cake into pie-shaped wedges for serving, using a serrated knife. Store in an airtight cake keeper.


one nine-inch cake, one dozen slices


on baking day, or up to two days in advance, stored in an airtight cake keeper


◊ using fine corn meal creates a lightly gritty, tender cake
◊ use fresh leavening agents for the best overall lift to the batter as it bakes