Apple and Cheddar-Cheese Cake
Adapted from Cake Keeper Cakes
½ cup unbleached all-purpose flour
¼ cup whole-wheat pastry flour
½ cup yellow cornmeal
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
6 tablespoons milk
1 cup grated cheddar cheese
1 large Granny Smith apple, peeled, cored and cu into ¼-inch pieces
Preheat the oven to 350°F. Grease a 9-inch round cake pan and dust with flour. Combine the dry ingredients, flours, cornmeal, baking powder, and salt, in a medium bowl.
Cream butter and sugar in a large mixing bowl with an electric mixture for about 3 minutes, or until light and fluffy. With the mixture on medium low speed, add the eggs, one at a time, scraping down the sides of bowl after each addition.
With the mixture on low, add ½ of the flour mixture. Add the milk and then the flour mixing until just combined. Stir in the cheddar cheese and apple.
Scrap the batter into the prepared pan smoothing the top with a spatula. Bake the cake until it is golden brown and when a toothpick inserted into the center of the cake, comes out clean, about 30-35 minutes.
Let the cake cool in the pan for about 10 minutes. Invert on a wire rack and then turn it right side up on the rack to cool completely.