Cornmeal Cake with Apricot-Bay Compote | America's Test Kitchen

Ingredients

• 1/2 cup (2½ ounces/71 grams) cornmeal
• 1 cup (5 ounces/142 grams) all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup whole milk
• 3/4 cup (5¼ ounces/149 grams) sugar
• 6 tablespoons unsalted butter , melted and cooled
• 1 large egg plus 1 large yolk
• 1 cup water
• 3 tablespoons honey
• 2 large bay leaves
• 1 teaspoon vanilla extract
• 1 cup dried apricots , halved
• 2 cups whipped cream
• 3 tablespoons chopped shelled pistachios