OLIVE OIL AND CORNMEAL CAKE

Steps:

• Preheat the oven to 350 degrees. Lightly oil and flour a 9-inch cake pan, tapping out the excess flour, and line the bottom with parchment paper, or oil and flour a 9-inch springform pan. In a small bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. In a large bowl, whisk together the eggs, sugar and crème fraîche. While whisking, slowly drizzle in the oil. Add the flour mixture and whisk until just combined (do not overmix). Scrape the batter into the prepared pan and bake until the top is golden and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool for at least 30 minutes on a wire rack before unmolding. If using a cake pan, invert the cake onto a plate, remove the parchment, and invert again to serve the cake top side up. For the springform pan, remove the ring and use a spatula to slide the cake onto a plate. Read more here: http://www.sacbee.com/2012/10/10/4895591/recipe-olive-oil-and-cornmeal.html#storylink=misearch#storylink=cpy