Cornmeal Apple Cake Recipes

ORANGE CORNMEAL CAKE

Steps:

• Preheat oven to 350°. In a large bowl, beat sugar and oil until blended. Beat in eggs, yogurt, orange juice and zest. In another bowl, whisk flour, cornmeal, baking powder, salt and baking soda; gradually beat into sugar mixture. Pour into a greased 9-in. springform pan. Place pan on a baking sheet., Bake until golden brown and a toothpick inserted in center comes out with moist crumbs, 40-45 minutes., Meanwhile for glaze, in a microwave-safe bowl, combine sugar, orange juice and butter; microwave on high 2-3 minutes, stirring every 30 seconds. Place cake on a wire rack. Slowly drizzle 1/2 cup glaze over warm cake; let stand 5 minutes. Slowly drizzle remaining glaze over cake; loosen sides from pan with a knife. Cool completely in pan. Cover and let stand overnight. Remove rim from pan. Serve with whipped cream and, if desired, orange zest.

APPLE UPSIDE-DOWN CORNMEAL CAKES

Steps:

• Put oven rack in upper third of oven and preheat oven to 425°F. Butter muffin cups. Peel and core apples, then cut into 1/3-inch dice.
• Heat 2 tablespoons butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook apples, brown sugar, and lemon juice, stirring occasionally, until liquid is reduced to a glaze and apples are tender, 5 to 6 minutes.
• Stir in walnuts and divide apple mixture among muffin cups.
• Pulse together flour, cornmeal, granulated sugar, baking powder, and salt in a food processor until combined. Add remaining 4 tablespoons butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
• Whisk together egg and milk in a large bowl. Add flour mixture and whisk until just combined.
• Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted into center of a cake comes out clean, 15 to 20 minutes.
• Run a paring knife around edge of each cake to loosen. Invert rack over muffin cups, then invert cakes onto rack. Serve warm with a dollop of whipped cream.

EASY APPLE CAKE (NO BUTTER OR OIL)

Steps:

• Preheat the oven to 356°F (180°C).
• Grease and flour a 9 inches (22 cm) pan, and set aside.

CORNMEAL APPLE COFFEE CAKE

Steps:

• Preheat oven to 375 degrees F. Lightly oil a 9 inch round cake pan and set aside.
• Place the flour, cornmeal, brown sugar, baking powder, baking soda and salt in a large bowl and mix to combine. In a small bowl, combine the yogurt and milk, and whisk in the eggs, egg white and oil and set aside.
• Toss the apples with the cinnamon. Add to the dry ingredients and toss to coat the fruit. Add the yogurt mixture and, using a rubber spatula, mix until just combined. The mixture will be lumpy, but should not be overmixed. Pour the mixture into the prepared cake pan, spreading it out to the edges.
• Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in the pan on the rack. When cool, invert the cake onto a cutting board and slice into 8 wedges. Split each wedge in half and toast under a broiler, cut side up. Serve warm.

CORNMEAL APPLE CAKE

Steps:

• Preheat oven to 350 degrees. Grease the sides and the bottom of a springform pan.
• In a large skillet, melt 1/4 cup of butter over medium heat.
• Add apples and craisins.
• Cook about 8 minutes or until apples are tender.
• Combine cinnamon and sugar.
• Sprinkle apples with cinnamon and sugar and set this mixture aside.
• Combine dry ingredients - cornmeal, flour, baking powder and 1/2 tsp salt.
• In mixing bowl cream 3/4 cups of softened butter.
• Add 1 cup of sugar gradually and beat in vanilla until all is combined.
• Add eggs one at a time; beating after each addition.
• Add sour cream and milk. Fold in the cornmeal mixture.
• Pour 2/3 of batter in the bottom of prepared springform pan.
• Top with cooked apples and craisins, reserving some for garnish.
• Top with remaining batter.
• Bake at 350 degrees for about 40 minutes or until toothpick inserted in the center comes out clean.
• Cool in pan about 20 minutes.
• Remove sides of pan.
• Sprinkle with powdered sugar before serving. Serve each slice with whipped topping.

CORNMEAL APPLE CAKE RECIPE

Steps:

• Preheat oven to 350F. Grease bottom and sides of a 9" springform pan; set aside. In a large skillet, melt 1/4 cup butter over medium heat. Add apples and raisins. Cook about 8 minutes or until apples are just tender, stirring occasionally. Remove from heat. Sitr together 2 tbsps sugar and cinnamon. Stir sugar mixture into apple mixture. If desired, reserve a few apple slices; set aside. Set remaining apple mixture aside. In a medium bowl, combine cornmeal, flour, baking powder and 1/2 tsp salt; set aside. In a large bowl, heat 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup granulated sugar and vanilla and beat until combined. Add eggs, one at a time, beating well after each addition. Add sour cream and milk; beat until combined. Fold in the cornmeal mixture. Pour two-thirds of the batter into the prepared pan. Add apple mixture, arranging evenly on top of batter, pour remaining batter over apples and spread evenly. Bake about 40 minutes and cool in pan on a rack for 20 minutes. Remove sides of pan; cool 20 minutes more. To serve, use a serrated knife to cut warm cake into wedges. Sprinkle with powered sugar and top with reserved apples if using.