Cornmeal Cake with Apricot Jam


This is something I adapted from Orangette, which was adapted from Fresh from the Farmer’s Market. It’s a delicious indulgence, very easy to make, and perfect for a special occasion.

Cornmeal Cake with Apricot Jam

1 ¼ cups all-purpose flour, sifted

6 tablespoons fine yellow cornmeal

2 teaspoons baking powder

¼ teaspoon salt

½ cup milk, non-fat

1 teaspoon pure vanilla extract

¼ cup (½ stick) unsalted butter, at room temperature

¼ cup unsweetened applesauce

1 cup granulated sugar

½ cup egg substitute

Zest of one lemon

Non-stick cooking spray, preferably the kind for baking

½ cup good-quality jam, preferably apricot

8 tablespoons light whipped cream, for garnish

Preheat the oven to 350º F. Spray the bottom and sides of a 9” round cake pan with cooking spray. In a bowl, whisk together the sifted flour, cornmeal, baking powder, and salt; set aside. Combine the milk and vanilla extract in a cup; set aside.

In a medium mixing bowl, beat the butter until creamy. Add the sugar gradually, until smooth and fully incorporated; be sure to scrape down the bowl with a spatula to ensure you’ve gotten it all. Add the egg substitute ¼ cup at a time, beating well after each addition. Add the lemon zest, and beat to incorporate. Add the flour mixture in three batches, alternating with the milk mixture, beating on low speed until just combined. Spread the batter evenly in the prepared pan; before putting in the oven tap the pan on a hard surface to settle the batter. Bake the cake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 15-20 minutes in the pan, then invert it onto a plate, and turn it topside up onto a rack. Cool the cake to room temperature.

When you are ready to serve the cake, spoon the jam into a small saucepan, and warm it over medium-low heat, stirring occasionally, until it loosens to the consistency of a sauce and bubbles gently. To serve, cut the cake into wedges, drizzle a bit (approximately 1 tablespoon) of warm jam over the top, and dollop (approximately 1 tablespoon) with whipped cream.

Yield: 8 generous servings

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One Comment on “Cornmeal Cake with Apricot Jam”


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