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Almond Cornmeal Coffeecake
Serves:6
"Several years ago I decided to try and cut out more saturated fats from the family's diet by replacing the butter in my baked goods with extra virgin olive oil, as I already was using it for salads. Here is one of my own creations making that substitution."
Ingredients:

3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/3 cup sugar
1/4 cup COLAVITA Extra Virgin Olive Oil
2 eggs
1/4 cup fresh orange juice (zest orange first)

For the Topping:
1/2 cup slivered almonds
2 tablespoons sugar
1 teaspoon grated orange zest
1 tablespoon COLAVITA Extra Virgin Olive Oil


Preparation:

1. In a medium bowl combine the flour, cornmeal, baking powder, and sugar. 2. Whisk together the olive oil, eggs, and juice. 3. Add to the dry ingredients mix well. 4. Spread into an oiled and floured 8 inch square glass baking dish. 5. Combine the ingredients for the topping until well mixed. 6. Sprinkle over the batter. 7. Bake at 350 degrees till puffed and golden brown, about 40 minutes. 8. Serve warm or at room temperature.
Makes 6 - 8 servings
Per Serving: 242 Calories; 12g Fat (2g Sat, 8g Mono, 1g Poly); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 80mg Sodium.