This is a crumbly cake, almost more corn bread-like than cake. It’s a dessert, but with less or even no sugar, you could serve this alongside soup for a nice meal. I might bake this in a loaf pan if I were using it as a savory rather than a sweet.

A member alerted me to an egg substitution for baking–flax seeds and water. To replace one egg, combine 1 T ground flaxseeds and 3 T water. Stir until gelatinous. Or grind 1 T whole flaxseeds and combine with 4 T water, as above. Proceed with recipe. (Thanks Dana!)

Apple pie spice is a combination of 2 parts cinnamon, 1 part nutmeg and a pinch of allspice, all in ground form, though cardamom, cloves, mace, and ginger can also be part of the mix.

3/4 c all-purpose flour–whole grain or white, or a combination, plus extra for baking pan
1/2 c cornmeal, plus extra for baking pan
1 1/2 t baking powder
1/2  – 1 t cinnamon, or apple pie spice, optional
1/4 t salt
1/2 c butter, at room temperature
1/2 – 3/4 c sugar, for a dessert; 1 or 2 T sugar for a savory, or none at all
2 eggs
6 – 8 T milk, buttermilk, or other liquid
1 c grated Cheddar or other grating cheese
2 c or so (peeled), cored, diced apple

1. Preheat oven to 350°F. Grease a 9-inch cake or deep dish pie pan, or other suitable baking dish. Dust bottom and sides with cornmeal or flour.

2. Whisk together flour, cornmeal, baking powder, salt, and spice(s), if using, in a bowl. Set aside.

3. Cream butter and sugar in a large bowl for about three minutes. If not using any sugar, melt butter, let cool, then proceed with recipe. Add eggs, one at a time, beating until well combined. Remember to stop and scrape down the sides of the bowl now and then.

4. Add half the flour mixture and beat until combined. Add the milk–if you used whole grain you’ll probably need to add the maximum amount of milk or liquid. Beat in the remaining flour mixture. Stir in the grated cheese and apples, blending well.

5. Scrape into prepared baking dish. Smooth top. Bake for about 35 minutes, until a toothpick inserted into the center comes out with just a few dry crumbs clinging to it. Let cool for about 10 minutes before transferring to a wire wrack to cool completely. (I just left mine in the pan to cool.)