3/4 c. cornmeal
3/4 c. whole wheat pastry flour
2 tsp. baking powder
1/4 tsp. extra fine sea salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 c. almond milk
1/4 c. pure maple syrup
2 TBSP. applesauce
2 tsp. pure vanilla extract
1 apple, peeled, cored and thinly sliced
1/4 c. pecans
1/2 c. fresh cranberries
cinnamon for dusting
1/3 c. water
1 c. fresh cranberries
3 TBSP. pure maple syrup
1 tsp. pure vanilla extract
pinch of salt
dash of cinnamon
For the cake:
Preheat oven to 350 degrees. Cut a 8" circle out of parchment paper to lay in the bottom of a 8" cake pan. Lightly spray the cake pan with non-stick cooking spray. Lay the parchment paper on the bottom of the pan and lightly spray the top.
-In a large bowl, whisk together the cornmeal, flour, baking powder, salt, nutmeg and cinnamon.
-In a medium bowl, whisk together the milk, maple syrup, applesauce and vanilla.
-Add the wet ingredients to the dry ingredients. Stir until just combined.
-Lay out the apples on the bottom of the cake pan. Sprinkle with cinnamon.
-Lay in the pecans and cranberries around the apples.
-Gently pour the cake batter over the topping.
-Bake for 30-35 minutes or until toothpick test comes out clean.
-Let the pan for a few minutes.
-Using a plate bigger than the pan, lay the plate face down on the pan and flip over the cake on the plate.
-Gently peel away the parchment paper.
For the sauce:
-In a small saucepan on medium heat, combine the water and cranberries.
-When cranberries start to pop, start smashing the cranberries with the back of a wooden spoon.
-Add the remaining ingredients and simmer for 2-3 minutes. Turn off heat
Cut a piece of cake and top with the sauce! Enjoy