I am really into the dessert flavor combinations that hit both sweet and savory, and this Orange Cornmeal Cake with Hazelnut Caramel Buttercream is no different. It’s got a wonderful delicate cake flavor and texture that is not too sweet, BUT marry it up with the amazing buttercream that’s been amped-up with Baileys® Hazelnut Caramel Blondie Coffee Creamer and you’ve got yourself one delicious pairing. The best part about this recipe, it is simple! My favorite :-).
June is National Dairy Month—as if I needed more of a reason to stop by and pick up delicious items on my daily grocery store visit. Whether it’s butter, sour cream, cottage cheese, CHEESE in general or milk, it’s a daily stop for me. We depend on that aisle for cereal every morning, cheese for my cheese addicted daughter, and sour cream for our tacos :-). And, in this case, some of Bailey’s tasty, non-alcoholic coffee creamer to brighten up a savory cake.
This Orange Cornmeal Cake with Hazelnut Caramel Buttercream is incredibly easy to make, literally think cornbread. The batter consists of flour, cornmeal and all of the other ingredients you would find in a typical cornbread recipe, except for I added a bit of orange zest to help compliment the cake as well as the hazelnut and caramel flavors in the buttercream. Like I always say, it’s all about balance!
When it comes to baking cornmeal cake I much prefer to spray the cake pan with non-stick spray. If you just grease and flour, you still risk the chance of it sticking, but if you use non-stick spray it actually browns it up a bit similar to the delicious part to the tops of muffins and cupcakes. It’s the best part! Try using non-stick spray, I think you’ll be happy.
For the buttercream it’s as simple as whipping together butter and powdered sugar until it becomes really light and fluffy. This is going to take a few minutes, especially if your butter is not already softened. Once it reaches this consistency you slowly drizzle in a bit of the Baileys® Hazelnut Caramel Blondie Coffee Creamer. The smooth taste of hazelnut with the sweet, buttery notes of caramel and brown sugar in the creamer will not only enhance the flavor but also thin it out a bit.
You are going to need a bit of patience because with a 4” high cake round it is going to take a bit longer to cook and to cool, so be sure to have a good series to binge watch or some magazines J. If you want to get this cake out much quicker you can try to bake them in two separate 2” high cake rounds. I like the way the 4” looks though.
I’m not into icing the sides of cakes, so I sort of add a bunch of dollops of the buttercream to the top and spread it around a little bit. I like the way this looks, plus it can be really difficult to get a really smooth iced cake all the way around.
This month is June Dairy Month so be sure to hit the dairy aisle at your favorite grocery store to check out all of the great dairy items. Whether it’s sour cream, milk or even cottage cheese, dairy is a HUGE part of our family’s diet! For more great tips and recipes, be sure to check out EasyHomeMeals.com, and be sure to follow them on their social media channels at:
Orange Cornmeal Cake with Hazelnut Caramel Buttercream
For the Cake:
- 3 cups of all-purpose flour
- 1 cup of cornmeal
- 2 teaspoon of baking powder
- 2 teaspoon of baking soda
- pinch of salt
- 1 cup of unsalted butter
- 2 cup of sugar
- 4 eggs
- 1 cup of whole milk
- ½ cup of sour cream
- zest of 1 orange
For the Butter Cream:
- 2 sticks of unsalted butter
- 2 cups of powdered sugar
- 2 tablespoons of Baileys® Hazelnut Caramel Blondie Coffee Creamer
Preheat the oven to 350°.
For the Cake: Mix together the flour, cornmeal, baking powder, baking soda, and salt into a large bowl until combined, and set aside.
Whip together the butter and sugar in a standing mixer with the paddle attachment on high speed until it becomes light and fluffy, about 6 to 8 minutes.
Next, add in 1 egg at a time until they are completely mixed in, and then add in the milk, sour cream and zest.
Add in the dry ingredients on low speed until it is completely mixed in
Spray a 4” high cake round with non-stick cooking spray and add the batter.
Bake the pan in the oven at 350° for 55 to 60 minutes or until it is lightly browned and firm in the center, and cool to room temperature.
For the butter cream: Whip the butter in a standing mixer with the paddle attachment on high speed until light and fluffy.
Add in the powdered sugar and creamer on low speed until combined and then whip it on high speed for 2 to 3 more minutes.
Once the cake is cool, frost the cake with the butter cream and serve. Optional Garnish: Orange slices.