Orange Cornmeal Cake with Raspberry Preserves
1/2 cup canola oil, plus some for pan
4 tablespoons cornstarch
1 cup sugar
1/2 cup orange juice
1/2 cup apple sauce
1 1/4 cup all-purpose flour, plus some for the pan
1/2 cup cornmeal
2 teaspoon baking powder
1 teaspoon salt
raspberry preserves, or whatever preserve you like
Adapted from a Marth Stewart recipe.
Preheat oven to 375. Oil and flour pan. Set aside.
In bowl mix the wet ingredients oil, orange juice and apple sauce. In another bowl mix the rest of dry ingredients, then mix into wet ingredients. Pour into baking dish.
Bake in oven for 40 minutes, or until an inserted knife comes out clean. Cool in pan for 20 minutes.
Remove from pan and serve with preserves. I smother mine over the entire cake.