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From Cooking on Hazel Creek by Duane Oliver. 2 cups all-purpose flour 1 cup cornmeal 2 teaspoons baking powder 1 teaspoon ground cinnamon ¼ teaspoon salt 1 cup spiced apple

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From Cooking on Hazel Creek by Duane Oliver. 2 cups all-purpose flour 1 cup cornmeal 2 teaspoons baking powder 1 teaspoon ground cinnamon ¼ teaspoon salt 1 cup spiced apple

Rosemary and Goat Cheese Strata

From Cooking on Hazel Creek by Duane Oliver. 2 cups all-purpose flour 1 cup cornmeal 2 teaspoons baking powder 1 teaspoon ground cinnamon ¼ teaspoon salt 1 cup spiced apple

From Cooking on Hazel Creek by Duane Oliver.

2 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
1 cup spiced apple butter
1 teaspoon vanilla
1½ cups sugar
½ cup butter, softened
1 (8-ounce) package
cream cheese, softened
2 eggs
1 cup chopped pecans

Glaze:
1 cup powdered sugar
4 to 5 tablespoons milk
1½ teaspoons light corn syrup
½ teaspoon vanilla or whiskey

Preheat oven to 350°. Grease a 10-inch tube pan or 12-cup Bundt pan. Combine flour, cornmeal, baking powder, cinnamon, and salt in a mixing bowl. In another bowl, combine apple butter and vanilla.

In a large mixing bowl, beat sugar, butter, and cream cheese until fluffy. Add eggs, one at a time, beating well after each. Add flour mixture alternately with apple butter mixture, mixing at low speed until blended. Stir in pecans.

Spoon batter into prepared pan. Bake 60 to 70 minutes. Cool 10 minutes, then turn out on a rack to cool completely.

Combine glaze ingredients and drizzle over cake.

This story was published on May 21, 2020

Our State Staff

Our State Staff

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