Apple Cornmeal Cake
Servings: 10
Equipment
- 10 inch springform pan
Ingredients
- 3/4 cup + 1 ½ Tbsp unsalted butter cubed at room temp
- 3/4 cup + 3 Tbsp sugar + 1 Tbsp for topping
- 2 eggs
- 4 ½ Tbsp vegetable oil
- 3 Tbsp maple syrup
- 1 Tbsp vanilla
- 1 ½ tsp kosher salt
- 1 ½ cup flour
- 3/4 cup cornmeal
- 2 ¼ tsp baking powder
- 3/4 tsp baking soda
- 2 tsp cinnamon + 2 tsp for topping
- 1 cup + 2 Tbsp low fat plain yogurt
- 1/2 cup cream cheese low fat ok
- 2 granny smith apples peeled and thinly sliced
- powdered sugar
Instructions
- Preheat oven to 350° and place rack in middle.
- Spray a 10" springform pan with cooking spray.
- In a mixing bowl cream together butter and sugar until fluffy.
- Add one egg at a time beating after each addition.
- With mixer running on low speed, add vegetable oil, maple syrup and vanilla.
- Add salt, flour, cornmeal, baking powder, baking soda, cinnamon, yogurt and cream cheese and incorporate until smooth (it will be thick). Pour batter into pan.
- Lay apple slices in a pattern on top of batter and sprinkle with cinnamon and sugar.
- Bake for 1 ¼ hours or until toothpick comes out clean.
- Let cool for 5 minutes and remove side of pan.
- Once cooled, dust with powdered sugar.
Notes
Keeps at room temperature for two days or freeze.