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Cornmeal Apple Cake


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  • 1/4 cup Butter
  • 3 cups Peeled, cored and sliced baking apples (about 3 medium)
  • 1/2 cup Golden raisins
  • 2 tbsp Granulated sugar
  • 1 tsp Ground cinnamon
  • 2/3 cup Cornmeal
  • 3/4 cup AP flour
  • 2 tsps Baking powder
  • 3/4 cup Softened butter
  • 1 cup Granulated sugar
  • 1 tsp Vanilla
  • 4 Eggs
  • 1/3 cup Dairy sour cream
  • 1 tbsp Milk


Servings 12
Preparation time 30mins
Cooking time 70mins


Step 1

Preheat oven to 350F. Grease bottom and sides of a 9" springform pan; set aside. In a large skillet, melt 1/4 cup butter over medium heat. Add apples and raisins. Cook about 8 minutes or until apples are just tender, stirring occasionally. Remove from heat. Sitr together 2 tbsps sugar and cinnamon. Stir sugar mixture into apple mixture. If desired, reserve a few apple slices; set aside. Set remaining apple mixture aside.

In a medium bowl, combine cornmeal, flour, baking powder and 1/2 tsp salt; set aside. In a large bowl, heat 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup granulated sugar and vanilla and beat until combined. Add eggs, one at a time, beating well after each addition. Add sour cream and milk; beat until combined. Fold in the cornmeal mixture.

Pour two-thirds of the batter into the prepared pan. Add apple mixture, arranging evenly on top of batter, pour remaining batter over apples and spread evenly.

Bake about 40 minutes and cool in pan on a rack for 20 minutes. Remove sides of pan; cool 20 minutes more. To serve, use a serrated knife to cut warm cake into wedges. Sprinkle with powered sugar and top with reserved apples if using.


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