Caramel Apple Upside-Down Cornmeal Cake

A buttery mixture of apples, pecans, and cranberries tops flakey cornmeal cake. Serve it with a scoop of cinnamon ice cream.

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27 users rated this recipe an average rating of 3.5
  • Makes: 8 servings
  • Prep: 35 mins
  • Cook: 8 mins
  • Bake: 30 mins 350°F
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Caramel Apple Upside-Down Cornmeal Cake
Ingredients
6
tablespoons butter
4
medium apples, peeled, cored, and sliced
1/2
cup packed brown sugar
2
tablespoons milk
1/2
1/3
cup dried cranberries
2
tablespoons granulated sugar
1 1/2
teaspoons baking powder
1/4
teaspoon salt
3/4
cup cornmeal
1
cup hot water
1/4
2
eggs, lightly beaten
1 1/2
teaspoons vanilla
Directions
  1. Preheat oven to 350 degrees F. In a 10-inch oven-going skillet melt 2 tablespoons of the butter over medium heat. Add apples; cook and stir 5 minutes or until tender. Remove from skillet. In same skillet combine remaining butter and brown sugar. Cook and stir over medium heat until butter melts. Bring to boiling. Remove from heat. Stir in milk. Sprinkle with pecans and cranberries. Arrange apple slices on top.
  2. In bowl combine flour, sugar, baking powder, and salt. In medium bowl combine cornmeal, water, and 1/4 cup butter. Stir in eggs and vanilla. Stir in flour mixture just until combined. Pour over apples.
  3. Bake 30 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Invert; serve warm. Makes 8 servings.
Nutrition Facts (Caramel Apple Upside-Down Cornmeal Cake)
    Per serving:
  • 396 kcal cal.,
  • 21 g fat
  • (10 g sat. fat,
  • 2 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 91 mg chol.,
  • 249 mg sodium,
  • 49 g carb.,
  • 4 g fiber,
  • 28 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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