Tuesday, July 17, 2012

Apple Cornbread Coffee Cake w/Honey Icing

It's almost a requirement at our house to slather butter and honey on the cornbread. When I came across the recipe for a peach cornbread coffee cake, I knew I wanted to try it. But, I'm not a huge peach fan. I mean, I can take 'em or leave 'em, and I definitely didn't want to used canned pie filling. The result: sauteed apples as a substitute for the peaches. I like apples and I like cornbread. I hope you will, too. 

Apple Cornbread Coffee Cake w/Honey Icing

Coffee Cake
1 cup all-purpose unbleached flour
1 cup whole wheat flour
¾ cornmeal
½ tsp baking powder
1 tsp baking soda
½ teaspoon salt
1 stick butter or margarine, softened
¾ cup sugar
2 eggs
1 ¼ cups buttermilk

Apple Filling
2 cups apple, peeled and chopped
1 Tbsp butter
1 tsp cinnamon
2 Tbsp sugar
2 Tbsp brown sugar

Honey Icing
1 cup powdered sugar
3 Tbsp honey
1 Tbsp butter, softened
1-2 Tbsp water

Generously grease a 10 inch bundt pan. Heat oven to 375° F.

For the filling
Melt butter in a frying pan. Combine apples, cinnamon, sugar and brown sugar. Saute apples in melted butter until tender. About 5 minutes. Set aside.

For the cake
Combine flour, cornmeal, baking powder, baking soda, and salt in a bowl. Set aside. Beat sugar and butter until fluffy, about 2 minutes. Add eggs one at a time, stirring well after each. Add flour mixture and buttermilk and stir until just combined. Do not over mix. Pour ½ of the batter into pan. Spread apple filling over batter. Top with remaining batter. Bake 35-40 minutes. Remove from oven. Cool in pan for 10 minutes. Remove cake from pan. Cool about 10 minutes. Drizzle honey icing over cake. Serve warm.

For the icing
Mix thoroughly powdered sugar and butter. Add honey and mix thoroughly. Add water one tablespoon at a time. Drizzle over cake.

Inspiration Recipe(s): Peach Cornbread Coffee CakeGrandmothers Buttermilk CornbreadHoney Icing




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