Apple Cranberry Cornmeal Cake
Apple Cranberry Cornmeal Cake
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 558
- Total Fat
- 31
- Saturated Fat
- 5
- Carbohydrates
- 66
- Dietary Fiber
- 3
- Sugar
- 42
- Protein
- 5
- Cholesterol
- 71
- Sodium
- 364
- Total: 1 hr 25 min (includes cooling time)
- Active: 25 min
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 558
- Total Fat
- 31
- Saturated Fat
- 5
- Carbohydrates
- 66
- Dietary Fiber
- 3
- Sugar
- 42
- Protein
- 5
- Cholesterol
- 71
- Sodium
- 364
- Total: 1 hr 25 min (includes cooling time)
- Active: 25 min
Ingredients
Fruit Layer:
1/4 cup plus 1 tablespoon extra-virgin olive oil
2/3 cup lightly packed light brown sugar
2 Granny Smith apples, peeled, cored and sliced thin
1/2 cup fresh cranberries
Cake:
1 cup all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon kosher salt
1 vanilla bean, split and seeds scraped out
3/4 cup extra-virgin olive oil
3/4 cup granulated sugar
3 large eggs
1/4 cup whole milk
1 cup fresh cranberries
Directions
- Preheat the oven to 350 degrees F.
- For the fruit layer: Add the olive oil to a 10-inch cake pan and place over medium heat. Once the oil is warm, sprinkle in the brown sugar and stir. Remove from the heat. Add the apples in a spiral pattern on top of the brown sugar. Dot the pan with the cranberries.
- For the cake: Whisk together the flour, cornmeal, baking powder, salt and vanilla bean seeds.
- Add the olive oil, granulated sugar and eggs to the bowl of a standing mixer outfitted with the whisk attachment and beat until smooth, about 4 minutes. Add the milk and beat until smooth. Add the dry ingredients 1/4 cup at a time and beat until combined with no lumps, then stir in the cranberries.
- Pour the batter into the prepared pan, place on a sheet tray and bake until golden brown and a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Let cool for 20 minutes before turning out onto a cake plate.
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