Apple Polenta Cake
What's nice about this recipe is that you can create a classic, grainy cake or smooth it out using a finer-grained cornmeal. Simple, dense and full of apple flavor, this cake is a great addition to any Sunday buffet.
Share This Recipe
For 9 Serving(s)
- 2 soft, sweet apples, such as McIntosh
- 3/4 cup maple syrup, divided
- 2 tablespoons lemon juice
- Nonstick cooking spray
- 1 (1/2 cup) stick butter or margarine, softened
- 1/2 cup powdered sugar
- 2 eggs
- 1/2 cups chopped apples
- 1 1/4 cup coarse grained cornmeal*
- 1 teaspoon allspice
Apple Polenta Cake Directions
- Peel, halve and core apples. Cut into 1-inch thick wedges and place in medium saucepan with 1/4 cup maple syrup and lemon juice. Bring to a boil over medium heat, cover and reduce to low. Simmer 5 minutes, or until apples are beginning to soften, stirring frequently. Immediately remove apples to a bowl with a slotted spoon, setting aside hot maple mixture.
- Meanwhile, preheat oven to 350-degrees F. Lightly grease an 8-inch square pan with nonstick cooking spray; set aside.
- Using an electric mixer, beat butter and powder sugar until smooth; set aside.
- Add eggs, remainder maple syrup and chopped apples to a blender or food processor bowl and pulse until as smooth as possible. Pour into butter/sugar mixture and continue to beat until smooth. Add cornmeal and beat until well incorporated.
- Pour into prepared pan and arrange cooked apple wedges over the top. Sprinkle with allspice, drizzle with hot maple mixture and bake 30-32 minutes, or until a toothpick inserted in the middle comes out clean.
- Remove to cool slightly before serving warm.
- * Or use fine grained cornmeal