Recipes and Cooking Caramel Apple Upside-Down Cornmeal Cake 4.0 (26) 1 Review A buttery mixture of apples, pecans, and cranberries tops flakey cornmeal cake. Serve it with a scoop of cinnamon ice cream. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 1, 2009 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 35 mins Cook Time: 8 mins Bake Time: 30 mins Cool Time: 10 mins Total Time: 1 hrs 23 mins Servings: 8 Jump to Nutrition Facts Ingredients 6 tablespoon butter 4 medium apples, peeled, cored, and sliced ½ cup packed brown sugar 2 tablespoon milk ½ cup chopped pecans ⅓ cup dried cranberries ¾ cup all-purpose flour 2 tablespoon granulated sugar 1 ½ teaspoon baking powder ¼ teaspoon salt ¾ cup cornmeal 1 cup hot water ¼ cup butter, melted 2 eggs, lightly beaten 1 ½ teaspoon vanilla Directions 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. 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. Bake 30 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Invert; serve warm. Makes 8 servings. Rate it Print Nutrition Facts (per serving) 396 Calories 21g Fat 49g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 396 % Daily Value * Total Fat 21g 27% Saturated Fat 10g 50% Cholesterol 91mg 30% Sodium 249mg 11% Total Carbohydrate 49g 18% Total Sugars 28g Protein 5g Vitamin C 3mg 15% Calcium 50.5mg 4% Iron 1.6mg 9% Potassium 196mg 4% Folate, total 36.3mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.