Apple Cranberry Cornmeal Cake

  • Level: Easy
  • Total: 1 hr 25 min (includes cooling time)
  • Active: 25 min
  • Yield: 8 servings
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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


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


  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. For the cake: Whisk together the flour, cornmeal, baking powder, salt and vanilla bean seeds.
  4. 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.
  5. 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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