Cornmeal Apple Coffee Cake

Yield:
4 to 6 servings
Level:
Easy
Ingredients
  • 1 1/3 cups all-purpose flour
  • 2/3 cup stoneground cornmeal
  • 1/3 cup brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1/2 cup plain yogurt
  • 1/4 cup whole milk
  • 2 large eggs plus 1 egg white
  • 2 tablespoons vegetable oil
  • 2 large apples, peeled, cored and diced
  • 1 teaspoon cinnamon
Directions
  • 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.


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