Apple Polenta Cake

What's nice about this recipe is that you can create a classic, grainy cake or smooth it out using a finer-grained cornmeal. Simple, dense and full of apple flavor, this cake is a great addition to any Sunday buffet.


For 9 Serving(s)


  • 2 soft, sweet apples, such as McIntosh
  • 3/4 cup maple syrup, divided
  • 2 tablespoons lemon juice
  • Nonstick cooking spray
  • 1 (1/2 cup) stick butter or margarine, softened
  • 1/2 cup powdered sugar
  • 2 eggs
  • 1/2 cups chopped apples
  • 1 1/4 cup coarse grained cornmeal*
  • 1 teaspoon allspice

Apple Polenta Cake Directions

  1. Peel, halve and core apples. Cut into 1-inch thick wedges and place in medium saucepan with 1/4 cup maple syrup and lemon juice. Bring to a boil over medium heat, cover and reduce to low. Simmer 5 minutes, or until apples are beginning to soften, stirring frequently. Immediately remove apples to a bowl with a slotted spoon, setting aside hot maple mixture.
  3. Meanwhile, preheat oven to 350-degrees F. Lightly grease an 8-inch square pan with nonstick cooking spray; set aside.
  5. Using an electric mixer, beat butter and powder sugar until smooth; set aside.
  7. Add eggs, remainder maple syrup and chopped apples to a blender or food processor bowl and pulse until as smooth as possible. Pour into butter/sugar mixture and continue to beat until smooth. Add cornmeal and beat until well incorporated.
  9. Pour into prepared pan and arrange cooked apple wedges over the top. Sprinkle with allspice, drizzle with hot maple mixture and bake 30-32 minutes, or until a toothpick inserted in the middle comes out clean.
  11. Remove to cool slightly before serving warm.
  13. * Or use fine grained cornmeal