Name: Orange Upside-Down Cake
Yield: Makes 8 servings
Ingredients: 1 large thin-skinned orange, such as Valencia; 1/4 cup sugar; 2 tablespoons skim milk; 1/3 cup sugar; 1/2-ounce package active dry yeast; 2 large eggs, separated, plus 2 additional large egg whites; 2 tablespoons trans-free margarine; 2 teaspoons finely grated orange zest; 2 teaspoons pure vanilla extract; 2/3 cup stone-ground yellow cornmeal

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Orange Upside-Down CakeCookbook cover image courtesy of Random House

We like to bake this luscious cake in a cast-iron skillet, but you could use a 10-inch ovenproof skillet. Stone-ground yellow cornmeal replaces the traditional wheat flour for an interesting change in texture and flavor.

Recipe notes

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