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Apple Blueberry & Walnut Cornmeal Cake

If you going to eat cake at least eat one with healthy ingredients!

Apple, Blueberry & Walnut Cornmeal Cake

I was in need of bringing a coffee cake to a meeting. This time of year the last thing I wanted to do was bring a coffee cake loaded with cream cheese or sour cream when everyone is watching what they are eating.

This particular cake at least has some very healthy ingredients which include apples, blueberries, walnuts and coconut oil. The trick with using coconut oil in baking is that you have to warm it to liquefy it but it can’t be so hot that it cooks the raw eggs.I found that warming it in a microwave for 25-30 seconds then stirring it until the solids finally melt is the best way to achieve this. It’s also very important that the eggs and buttermilk are at room temperature as well. The coconut oil will solidify if it comes into contact with cold ingredients.  

This cake follows all the coffee cake making rules. Whisk all the dry ingredients in one bowl and whisk all the wet ingredients in a second bowl. Whisk the ingredients of both bowls together then stir in the fruit and nuts. No mixer ever comes near this cake it’s all done by hand.

Apple, Blueberry & Walnut Cornmeal Cake

1 ¾ cups of all-purpose flour plus more to flour the pan

1 ¼ cups of stone ground cornmeal

1 ½ cups of sugar

1 Tablespoon of baking powder

½ teaspoon salt

2 limes, zested

1 ¼ cup of buttermilk, room temperature

3 lg. eggs, room temperature

1 teaspoon of vanilla

1 ½ cups of coconut oil plus more to grease the pan

2 cups of Granny Smith apples, peeled, cored and diced into ½” chunks

1 cup of blueberries

2 cups of walnuts, chopped and toasted

Glaze

1 cup of powdered sugar

2 Tablespoons of lime juice

Preheat the oven to 325 degrees. Grease a 10 “x 4” angle food pan with coconut oil then flour with all-purpose flour. If it is a two piece angel food pan wrap the bottom with foil so it doesn’t leak during baking.

In a medium size bowl whisk the flour, cornmeal, sugar, baking powder, salt and lime zest. Heat the coconut oil in the microwave for about 25-30 seconds and stir until all the solids have melted. Do not let it get hot or it will cook the eggs.

In a large bowl whisk the eggs, vanilla, buttermilk and coconut oil together. Add the dry ingredients and whisk until smooth. Add the apples, blueberries and walnuts and whisk together. Pour into prepared pan and smooth the top.

Bake at 325 degrees for about  68 minutes to 1 ¼ hours. Insert a small wooden bamboo skewer (a toothpick is too short) and if it comes out clean the cake is ready. Let it cool for about 10 minutes in the pan. Run a knife around the edges and invert onto cake plate. Let it cool for about 2 hours. For the glaze, mix the powdered sugar with the lime juice and drizzle over the cake. Keep at room temperature covered.

Serves 10-12



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