Best 5 Cornmeal Apple Cake Recipes

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.

CARAMEL APPLE UPSIDE-DOWN CORNMEAL CAKE

Steps:

• Preheat oven to 350°F
• Melt 2 tablespoons of butter over medium heat in a 10 inch oven-proof skillet. Add apples and stir 5 minutes until tender. Remove from skillet.
• In same skillet, combine remaining butter and brown sugar. Cook and stir over medium heat until butter melts. Bring to boiling.
• Remove from heat. Stir in milk.
• Sprinkle with pecans and cranberries. Arrange apple slices on top.
• In bowl combine flour, sugar, baking powder, and salt. In another bowl, combine cornmeal, water, and 1/4 cup melted butter. Stir in eggs and vanilla.
• Combine with flour mixture just until mixed. Pour over apples.
• Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert, and 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 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 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.