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Caramel Apple Upside-Down Cornmeal Cake
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Caramel Apple Upside-Down Cornmeal Cake
Makes: 8 servings
Prep: 35 mins Cook: 8 mins Bake: 350°F 30 mins Cool: 10 mins
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  • user reviews (14)
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
    cup chopped pecans
  • 1/3
    cup dried cranberries
  • 3/4
    cup all-purpose flour
  • 2
    tablespoons granulated sugar
  • 1 1/2
    teaspoons baking powder
  • 1/4
    teaspoon salt
  • 3/4
    cup cornmeal
  • 1
    cup hot water
  • 1/4
    cup butter, melted
  • 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)
  • Servings Per Recipe 8,
  • Calories 396,
  • Protein (gm) 5,
  • Carbohydrate (gm) 49,
  • Fat, total (gm) 21,
  • Cholesterol (mg) 91,
  • Saturated fat (gm) 10,
  • Monosaturated fat (gm) 7,
  • Polyunsaturated fat (gm) 2,
  • Dietary Fiber, total (gm) 4,
  • Sugar, total (gm) 28,
  • Vitamin A (IU) 583,
  • Vitamin C (mg) 3,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 36,
  • Cobalamin (Vit. B12) (µg) 0,
  • Sodium (mg) 249,
  • Potassium (mg) 196,
  • Calcium (DV %) 50,
  • Iron (DV %) 2,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (14)
4214793000
chijules23693 wrote:

Make this without cranberries and nuts and it was super yummy. Also subsituted Jiffy corn muffin mix for cornmeal and used dark brown sugar, threw some cinnamon in the batter too.. So moist and melt in your mouth. Not too sweet, but just enough! Great receipe you can build on and change up.

10/11/2011 09:42:27 AM Report Abuse
ezlidblue2613775 wrote:

I learned long ago to always substitute fresh cranberries for dried and improve the taste of recipes enormously. I buy several bags of fresh cranberries every November and freeze them for use in recipes. Don't thaw them when baking. Just add to recipe. I did use 8 Fuji apples in this recipe, rather than 4. Apples at the orchards in GA this year are small because of the drought. I do wish they would always give the amount of fruit in cups rather than numbers of fruit and for this reason!

9/26/2011 01:24:43 PM Report Abuse
lizlatimer wrote:

We are a gluten-free family so what should/can I substitute for the all purpose flour? Lizzie 123

9/21/2011 02:07:39 PM Report Abuse
ensmitch wrote:

This was absolutely scrumptious as is!! Will make this often when my apples are in season. Can't wait until next year to have it again!!!

11/19/2010 04:28:05 PM Report Abuse
laughing_lexi wrote:

This was not good. The cornbread base was bland and tasteless. The topping was ok - but only ok. Would not make again.

5/22/2010 01:42:44 AM Report Abuse
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