I must admit, I love something sweet for breakfast! It makes my day better, my coffee taste better, and overall just improves my mood.
This Blood Orange Coffeecake from The Kitchen Sink Recipes was perfect. I made it early in the week and enjoyed a piece each morning.
It makes a perfect breakfast snack because it is not too sweet. The pairing between the orange, corn flour, and olive oil is a wonderful combination. Overall, a great recipe!
Blood Orange Cornmeal Cake
Adapted from Martha Stewart
1/2 cup olive oil
2 large eggs
1 cup sugar
1/2 cup fresh-squeezed blood orange juice
1 1/4 cups all-purpose flour, spooned and leveled
1/2 cup coarse-ground yellow cornmeal
2 teaspoons baking powder
1/2 tsp of kosher salt
Finely grated zest of 2 blood oranges
Preheat oven to 375 degrees and prepare a non-stick bundt pan with nonstick spray.
In a large bowl, whisk together oil, eggs, 1 cup sugar, and juice until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.
Pour batter into prepared pan. 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. Enjoy!