Cornmeal Apple Coffee Cake Recipes

APPLE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray; dust with 1 tablespoon flour.
• Beat 1/4 cup butter and 3/4 cup brown sugar together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat egg into butter mixture. Add sour cream, vanilla yogurt, and vanilla extract to the mixture; beat to integrate.
• Stir 1 cup flour, 3/4 teaspoon cinnamon, baking soda, and salt together in a bowl; add to the butter mixture and beat to combine into a batter. Fold apples into the batter. Pour batter into prepared baking dish.
• Mix 1/4 cup brown sugar, 1/4 cup flour, 2 tablespoons butter, and 1/2 teaspoon cinnamon together in a bowl using a fork to achieve a crumbly consistency; sprinkle over the top of the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

APPLE COFFEE CAKE

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with sour cream, mixing well after each addition. Stir in apples. Transfer to two greased 8-in. square baking dishes. , For topping, combine brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts; sprinkle over batter. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Serve warm or cool completely before serving., Freeze option: Securely wrap cooled coffee cake in foil, then freeze. To use, thaw in refrigerator.

WARM APPLE-CORNMEAL UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350°F. Generously butter 9-inch-diameter cake pan with 1 1/2-inch-high sides; line pan with 10-inch-diameter parchment paper round (parchment will come 1/2 inch up sides of pan). Butter parchment. Melt 2 tablespoons butter in 10-inch-diameter nonstick skillet over medium heat. Add 1/2 cup sugar and cook until sugar dissolves and mixture turns deep golden brown, stirring occasionally, about 6 minutes. Add apple wedges and gently shake skillet to distribute caramel evenly. Cover and cook until apples release their juices, about 5 minutes. Uncover and cook until apples are tender and caramel thickens and coats apples, stirring occasionally, about 13 minutes. Transfer apples and caramel syrup to prepared cake pan, spreading evenly.
• Whisk flour, baking powder, and salt in small bowl to blend. Place cornmeal in large bowl; pour 1/2 cup boiling water over and stir to blend. Add 6 tablespoons butter and 3/4 cup sugar to cornmeal mixture. Using electric mixer, beat until well blended. Beat in eggs and vanilla. Beat in flour mixture alternately with milk in 2 additions each. Pour batter over apples in pan.
• Bake cake until golden and tester inserted into center comes out clean, about 40 minutes. Cool cake in pan 5 minutes. Run small knife between cake and pan sides to loosen cake. Carefully invert cake onto ovenproof or microwavable platter and peel off parchment. Cool 15 minutes. (Cake can be made up to 6 hours ahead. Rewarm in 350°F oven about 10 minutes or microwave on medium just until slightly warm, about 2 minutes.)
• Cut cake into wedges, place on plates, and serve warm with a scoop of vanilla ice cream.

SIMPLE APPLE COFFEE CAKE

Steps:

• Topping.
• It is not necessary to peel the apples, but I do.
• Combine the sliced apples,lemon juice,sugar and cinnamon in a small bowl and set aside.
• Combine dry ingredients - flour,baking powder and salt in a bowl, set aside.
• In a large bowl cream butter, add sugar gradually, beat well.
• Beat eggs into creamed mixture.
• Measure sour cream into a separate bowl, add baking soda, stir together; the cream will rise up and become fluffy.
• Add sour cream to the batter alternately with the dry ingredients. Blend well.
• Pour half the batter into a greased and floured 9" square cake pan, top with half the apple mixture.
• Add remaining batter and arrange rest of the apples on top.
• Bake in 325 degree oven for 50-60 minutes.
• Especially nice served warm. Enjoy!

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 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 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 over-mixed. 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.