Apple-Cornmeal Cake

Apple-Cornmeal Cake
Servings: 8 Prep 15 mins Bake 400°F 15 mins to 20 mins Cook 20 mins


  • 1/3 cup packed dark-brown sugar
  • 1/4 cup (1/2 stick) unsalted butter
  • 5 Granny Smith or other cooking apples (2-1/2 pounds), peeled, cored, quartered lengthwise and each quarter cut into 3 wedges
  • 1 cup yellow cornmeal
  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground ginger
  • 1/2 cup buttermilk
  • 1/4 cup molasses
  • 1 egg
  • 2 tablespoons vegetable oil

Make It

1. Heat brown sugar and butter in nonstick, ovenproof 10-inch skillet to melt sugar. Add apple. Cook, stirring occasionally, 10 minutes until lightly browned. Cook 5 minutes more, while carefully arranging apple slices in concentric circles, using small tongs.

2. Whisk together the cornmeal, granulated sugar, flour, baking powder, baking soda and ginger in a large bowl.

3. Whisk together the buttermilk, molasses, egg and oil in a small bowl. Whisk the buttermilk mixture into the cornmeal mixture until well blended. Spoon the batter over the apples, spreading out evenly with the back of a spoon. Batter will spread more as it bakes.

4. Bake in preheated 400 degrees F oven for 15 to 20 minutes or until cake springs back when lightly touched in center. Invert cake onto heatproof serving plate. Serve warm.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 332, Fat, total (g): 11, chol. (mg): 48, carb. (g): 57, pro. (g): 3, sodium (mg): 164, Percent Daily Values are based on a 2,000 calorie diet.