Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Cornmeal Apple Coffee Cake
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 323
- Total Fat
- 8
- Saturated Fat
- 2
- Carbohydrates
- 56
- Dietary Fiber
- 3
- Sugar
- 17
- Protein
- 8
- Cholesterol
- 66
- Sodium
- 441
- Total: 1 hr 15 min
- Prep: 30 min
- Cook: 45 min
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.