2019-03-01_Cooking_with_Paula_Deen_Special_Issues

27 PAULA DEEN’S BEST CAKES & PIES

2 tablespoons unsalted butter

2 (8.5-ounce) packages

corn muffi n mix*

¼ cup granulated sugar

1 teaspoon orange zest

2 large eggs

2⁄3 cup whole buttermilk

1 teaspoon vanilla extract

1½ cups seedless red grapes, halved

1 tablespoon turbinado sugar

Buttermilk Orange Glaze (recipe

follows)

1. Preheat oven to 350°. Spray a 9-inch
   round cake pan with baking spray with
   fl our. Place butter in prepared pan, and
   place in oven until butter is melted.


2. In a large bowl, whisk together
   muffi n mix, granulated sugar, and zest.
   In a medium bowl, whisk together
   eggs, buttermilk, and vanilla. Stir egg
   mixture into muffi n mixture until well
   combined. Spread half of batter into

prepared pan; top with half of grapes.

Spread with remaining batter, and top

with remaining grapes. Sprinkle with

turbinado sugar.

3. Bake until a wooden pick inserted
   in center comes out clean, 25 to
   30 minutes. Let cool in pan for
   5 minutes. Remove from pan, and let
   cool for 30 minutes. Drizzle cake with
   Buttermilk Orange Glaze; serve warm.

*We used Jiff y Corn Muffi n Mix.

Buttermilk Orange Glaze

Makes about 1 cup

2 cups confectioners’ sugar

2 tablespoons whole buttermilk

1 teaspoon orange zest

2 tablespoons fresh orange juice

1. In a small bowl, whisk together all
   ingredients until smooth.

Grape Cornmeal Cake

Makes 1 (9-inch) cake

• Bakinğ TiǙ -
  For a fl avor twist, swap orange
  zest and juice for lemon.