Birthday Shindig Part I

Yesterday was my BIG 22nd birthday (while also being the first day of classes!)

Unfortunately I had class on and off from 9am to 9pm, but I made the most of my free time. I got some apartment decor at HomeGoods and then picked up dinner at Agra Culture (my fave takeout food in Minneapolis) to eat after my 9pm class.

The twin picked me up after class and we went to Gyst Fermentation Bar for a last little bit of fun before we called our day good. We went there because I’m avoiding alcohol due to stomach issues, so I was able to get their ‘House Kombucha’ while the twin and her bf enjoyed a class of wine and beer. That way everyone was happy! Gyst is also a super cute little place for artisanal food and hand picked wine and beer in South Minneapolis.

The ‘real’ family celebrations were all weekend, so I continued with our tradition where I make the desserts for both the twin and myself. She had her ‘birthday-day’ first (on Saturday), so I made her a cornbread cake that she picked out.

The recipe is from our favorite show, The Chew, and I have to say, it is now one of our favorite recipes as well. I’m not even a huge cornbread person, but topping it with a brown butter, citrus and apple made it insanely moist and delicious!

The whole family loved it, and never in a million dog years would they think that a ‘Cornbread Cake’ would ever win them over! Sometimes you just gotta try things, ya know? It’s also gluten-free which is a plus for quite a few people.


Recipe from Daphne Oz on The Chew

‘Apple Cornbread Cake’

Brown Butter Apples:
3 tbsp butter
4 Fuji/Gala apples, peeled and medium diced
pinch of salt
1 orange, zest and juice

// In a large pan, brown the butter on medium-high heat until golden brown and fragrant- 3 to 4 minutes.
Add the apples and salt to the pan, and toss to coat.
Cook for 2 to 3 minutes or until just softened.
Remove from heat and let sit while you prepare the cake batter.

Cornbread Cake:
1/2 cup butter, softened
1/2 cup greek yogurt (I used non-fat, but full-fat is usually best)
2 eggs, yolks and whites separated
3/4 cup sugar
2 cups almond flour (If you use Bob’s Red Mill- grind it down in a food processor more)
3/4 cup fine yellow cornmeal
1 1/2 tsp baking powder
1 1/2 tsp salt

// Preheat oven to 350 and grease a 9 inch spring form cake pan.
In a clean bowl, beat the egg whites to stiff peaks and set aside.
In a large bowl combine the butter, yogurt, egg yolks and sugar until pale and creamy- 4 to 5 minutes.
In another bowl whisk together the almond flour, cornmeal, baking powder and salt until combined.
Slowly add the dry ingredients to the wet ingredients, being careful not to over mix.
Fold in half the apple mixture.
Gently fold in the egg whites until just combined.
Pour the mixture into the prepared baking dish and bake for 30 to 45 min, or until a cake tester comes out clean from the middle of the cake.
Let cool on a rack.
Return the remaining half of the apple mixture to the stove, and add in zest and juice of an orange, and let simmer for 2 minutes.
Poke holes in the semi-cooled cake and let pour apple and orange mixture over the cake.
Leave in pan to cool completely.

Best scarfed down at room temperature and at a 22nd birthday shindig 😉



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