1 1/3 c All-purpose flour
2/3 c Stone-ground cornmeal
1/3 c Brown sugar
1 tb Baking powder
1 ts Baking soda
1 pn Salt
1/2 c Plain yogurt
1/4 c Whole milk
2 lg Eggs; plus
1 Egg white
2 tb Vegetable oil
2 lg Apples; peeled, cored,
; and sliced
1 ts Cinnamon
Preheat oven to 375 degrees. Lightly oil a 9-inch round cake pan and
set aside. Place the flour, cornmeal, brown sugar, baking powder,
baking soda and salt in a large bowl and mix to combine. In a small
bowl, combine the yogurt and milk, and whisk in the eggs, egg white
and oil and set aside. Toss the apples with the cinnamon. Add to the
dry ingredients and toss to coat the fruit. Add the yogurt mixture
and, using a rubber spatula, mix until just combined. The mixture
will be lumpy, but should not be overmixed. Pour the mixture into the
prepared cake pan, spreading it out to the edges. Bake until the cake
is golden-brown and a toothpick inserted in the center comes out
clean, 40 to 45 minutes. Cool in the pan on the rack. When cool,
invert the cake onto a cutting board and slice into 8 wedges. Split
each wedge in half and toast under a broiler, cut side up. Serve
warm. This recipe yields 4 to 6 servings.
Yields
4 servings