Ingredients
1 cup sugar1/2 cup canola oil3 large eggs, room temperature1 cup fat-free plain yogurt1/4 cup orange juice4 teaspoons grated orange zest1-1/4 cups all-purpose flour1/2 cup yellow cornmeal1 teaspoon baking powder1/2 teaspoon salt1/4 teaspoon baking sodaGLAZE:1/2 cup sugar1/2 cup orange juice1 tablespoon butterSweetened whipped creamGrated orange zest, optional
Preparation
Preheat oven to 350°. In a large bowl, beat sugar and oil until blended. Beat in eggs, yogurt, orange juice and zest. In another bowl, whisk flour, cornmeal, baking powder, salt and baking soda; gradually beat into sugar mixture. Pour into a greased 9-in. springform pan. Place pan on a baking sheet.
Bake until golden brown and a toothpick inserted in center comes out with moist crumbs, 40-45 minutes.
Meanwhile for glaze, in a microwave-safe bowl, combine sugar, orange juice and butter; microwave on high 2-3 minutes, stirring every 30 seconds. Place cake on a wire rack. Slowly drizzle 1/2 cup glaze over warm cake; let stand 5 minutes. Slowly drizzle remaining glaze over cake; loosen sides from pan with a knife. Cool completely in pan. Cover and let stand overnight. Remove rim from pan. Serve with whipped cream and, if desired, orange zest.
