A bit of cornmeal in the batter adds great texture to this luscious apple cake.
Serves: 10Save Share
Ingredients (14)
Apples
½ Butter Stick
¾ cup Sugar
¼ cup Sorghum(optional)
4 cup Diced Tart Apple
or 4 cup Chopped Pear
Cake
1 Butter Stick
⅔ cup Sugar
1 tsp Vanilla Extract
2 Eggs
1½ cup All Purpose Flour
½ cup Cornmeal
1½ tsp Baking Powder
1 tsp Salt
½ tsp Ground Cinnamon
1 cup Buttermilk
or 1 cup Plain Yogurt
Directions
Preheat oven to 375F.
To prepare apples, melt butter in a 10- to 12-inch cast iron skillet over low heat. Add sugar and sorghum to pan and stir. Place apple slices, wedge side down, in the pan. Don’t pack them too tightly, but try not to leave large gaps. Cook over medium-low heat while you make the cake batter, about 15 minutes.
To prepare cake, beat butter and sugar using an electric mixer until light and fluffy. Mix in vanilla and eggs. Combine flour and next 4 ingredients (flour through cinnamon). Add buttermilk and flour mixture alternately to butter mixture and mix until well blended.
Remove skillet from heat. Spoon batter over the top, and spread. Place in oven and bake for 20 to 25 minutes, until cake is golden brown and bubbly. Let cake cool in skillet 5 minutes, then invert onto a serving plate, arranging any apple slices that have fallen off the cake.