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Apple Cheddar Cake

  • Author: Meagan


You know it’s been a good week, when I’ve had to make a cake each day, 5 days in a row.  Most are from this book, Cake Keeper Cakes by Lauren Chattman – such a great book!  This was cake #1 and we had it for a playdate snack.



Apple Cheddar Cake

3/4 c. flour AND 1/2 c. cornmeal

1 1/2 t. baking powder AND 1/4 t. salt

1/2 c. butter, softened AND 3/4 c. sugar

2 eggs

6 T. milk

1 c. grated old cheddar cheese

1 large Granny Smith apple, peeled, cored and diced


Preheat the oven to 350, grease a 9-inch round cake pan, place a fitted piece of parchment on the bottom and spray again.

In a small bowl, combine the flour, cornmeal, baking powder and salt and set aside.

Put the butter and sugar in the bowl of your electric mixer and cream it until it’s fluffy, 2 or 3 minutes, and scrape down the bowl at least once.  Add the eggs one at a time, mixing well in between and scrape down the bowl after each addition.

Turn the mixer to low and slowly add half of the flour, then the milk, then the rest of the flour and stir until just combined.

Remove the mixer bowl and stir in the apple and cheese by hand.  Scrape the batter into the prepared pan,  smooth the top, then bake until it’s a lovely golden brown and a cake tester comes out clean, about 35 minutes.

Allow the cake to cool in the pan for 15 minutes then invert it onto a wire rack, then turn it right-side up on the rack to cool completely.

  • Category: Cakes, Apple, Cheddar


From Meagan's Kitchen

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