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Apple Cornmeal Cake

This a delicious apple cake made a little rustic by the addition of finely ground corn meal. We've included substitutions for gluten and dairy free, and instructions for making easy dairy free buttermilk. We love this cake served warm with a scoop of vanilla ice cream on the side.
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Ingredients Method

Ingredients
  

  • 3 Granny Smith apples or any other sweet/tart apples. Holly used Ginger Gold.
  • ½ tablespoon lemon juice
  • ¼ cup granulated white sugar
  • ¼ teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 ¼ cups all-purpose flour
  • ½ cup fine-ground yellow cornmeal
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ teaspoon ground cardamom
  • ½ cup full-fat buttermilk or diy dairy free buttermilk add 1.5 teaspoons lemon juice to ½ cup unsweetened non dairy creamer and let sit for 10 minutes
  • 2 large eggs
  • ½ cup vegetable oil

Method
 

  1. Preheat oven to 325 F.
  2. Grease or spray a 10 inch cake pan or or 11 x 7 inch baking dish and set aside.
  3. Wash, peel and chop apples and place them in a small mixing bowl. Add the lemon juice, sugar, cinnamon, and nutmeg. Toss to coat well and set aside, stirring them occasionally
  4. In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and cardamom and set aside.
  5. Add eggs and buttermilk to a large mixing bowl. Beat or whisk them together until they are fully blended and smooth. Slowly pour in the oil, continuing to whisk until smooth.
    Add the flour mixture to the egg mixture and mix well. Add the apples and any accumulated juice and stir them into the thick batter.
  6. Transfer the batter to your prepared cake pan or baking dish and smooth the top.
  7. Bake at 325 F for 35-40 minutes or until cake is turning golden and a tester comes out clean. Allow to cool a serve as desired.