So simple..but the taste is not..I highly recommend you use more Orange zest. I cooked it to 35 minutes and it still seem a little over cooked. I recommend eating this with some marmalade.

Because the cake is made with cornmeal it can have a somewhat grittier texture than we are used to in a cake, but more used to in a cornbread. If it is overcooked, it will be dry. You might try testing it at 25 minutes, then 30. ~Elise

I was out of butter and was looking for something to make with cornmeal. Just made this and it was very easy to make! It is in the oven baking, smells delicious. Thanks for posting the recipe.

This was really good. I halved it, and since our oven isn't working, I did it in the microwave. The olive oil flavour was a tiny bit strong for my tastes though, so next time, I'll use canola oil. I totally didn't see the topping part, but I smothered rasberry preserves on top after baking, which I think made it absolutely divine. Next time(and hopefully with a conventional oven,)I may put the preserves on the cake while baking. I wonder if that will work. Hmmm. Anyway, wonderful recipe!!!

I liked the olive oil, orange flavor (used zest of two tangelos off my tree), but I thought this cake too sweet. I used 1 cup sugar in recipe and reduced topping to 1 T sugar and still found it cloying, especially since the recipe was described as "not too sweet". Next time I would reduce sugar to 2/3 cup or less and hope that the texture stays as soft and nice as it is without the reduction.

Excellent recipe. I made sure not to overcook it, so its exceptionally moist. Its a fluffier version of cornbread and I love the light orange taste in the background (though I will be adding more zest to the batter). I put honey on top instead of sugar, but a streusel topping might be interesting to try. This was the first time I have used olive oil in baking, and it tastes great. Thanks for the incredibly simple, fast recipe! .