Apple Cranberry Cornmeal Cake
Total:
1 hr 25 min
Active:
25 min
Yield:
8 servings
Level:
Easy
Total:
1 hr 25 min
Active:
25 min
Yield:
8 servings
Level:
Easy

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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Recipe courtesy of Dorothy Kern

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