Cornmeal Apple Coffee Cake

Recipe Ingredients

1 1/3 cups	83g / 2.9oz	All-purpose flour
2/3 cup	41g / 1.4oz	Stone-ground cornmeal
1/3 cup	53g / 1.9oz	Brown sugar
1 tablespoon	15ml	Baking powder
1 teaspoon	5ml	Baking soda
1		Salt
1/2 cup	118ml	Plain yogurt
1/4 cup	59ml	Whole milk
2 cups	396g / 13oz	Eggs - plus (large)
1		Egg white
2 tablespoons	30ml	Vegetable oil
2 tablespoons	30ml	Apples - peeled, cored, (large) and sliced
1 teaspoon	5ml	Cinnamon

Recipe Instructions

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.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-1E20 broadcast 02-03-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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