Can I make this cake dairy-free?

Yes. Use coconut milk instead of cream in the caramel and sub butter with vegan butter. Replace buttermilk with a dairy-free milk + 1 teaspoon of vinegar. Please note these are standard swaps for dairy-free; however, I have not prepared this cake using these alternatives.

Can I use regular flour instead of gluten-free?

Absolutely - a 1:1 swap works perfectly.

Can I bake this in a cast iron skillet?

Yes! A small cast iron skillet as close to an 8 inch round you have will work perfectly.

Which apples are best?

Honeycrisp and Pink Lady hold texture and won't become mushy in the oven.

Can I double the recipe?

Yes - use a 9 x 13 pan and extend bake time by 5 - 10 minutes.

Rustic Apple & Cornmeal Cake with Cinnamon Crème Fraîche & Cider Caramel

Description

A tender, rustic cornmeal cake layered with Honeycrisp apples and finished with cinnamon crème fraîche and a homemade cider caramel. Cozy, simple, and perfect for fall entertaining.

Ingredients

Scale

CAKE

3/4 cup fine yellow cornmeal
3/4 cup gluten-free 1:1 flour
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, melted and slightly cooled (sub with 1/4 cup + 2 tablespoons butter oil)
1/2 cup honey or maple syrup
1/3 cup coconut sugar or light brown sugar
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
2 small apples, thinly sliced (Honeycrisp or Pink Lady)
1 tablespoon Lemon Oil (optional)

CINNAMON CRÈME FRAÎCHE

1/2 cup crème fraîche (or sour cream)
1 tablespoon honey or maple syrup
1/4 teaspoon ground cinnamon
pinch of sea salt

CIDER CARAMEL

1 cup homemade apple cider
1/2 cup coconut sugar or brown sugar
2 tablespoons butter
1/4 cup heavy cream
1/4 teaspoon sea salt
1/2 teaspoon vanilla extract

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Instructions

Make the Cider Caramel : Reduce apple cider until concentrated, then whisk in sugar and butter until melted. Slowly add cream and simmer until slightly thickened. Finish with vanilla and sea salt. Set aside to cool – it will thicken further as it rests.
Prepare the Cake Batter : Preheat oven to 350°F and grease an 8-inch pan. Whisk dry ingredients in one bowl and wet ingredients in another. Combine just until incorporated. The batter should be smooth but not over-mixed.
Add Apples : Pour batter into the prepared pan. Layer sliced apples on top in a circular pattern. Brush with lemon olive oil or melted butter for caramelized edges.
Bake : Bake 40–45 minutes, or until golden and a toothpick comes out clean. Cool 15 minutes before slicing.
Cinnamon Crème Fraîche : Whisk crème fraîche with honey, cinnamon, and a pinch of sea salt until lightly whipped. Chill until ready to serve.
Serve : Slice warm or at room temperature. Top with a spoonful of cinnamon crème fraîche and a drizzle of cider caramel.

Notes

Slice apples thinly for best texture.
Warm caramel before serving if it thickens.
Cake may be prepared one day ahead.

Category: Dessert
Method: Baking
Cuisine: American, Seasonal