Rating: 4 stars
26 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 3

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

Source: Better Homes and Gardens


Recipe Summary

35 mins
8 mins
30 mins
10 mins
1 hr 23 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

396 calories; fat 21g; cholesterol 91mg; saturated fat 10g; carbohydrates 49g; mono fat 7g; poly fat 2g; insoluble fiber 4g; sugars 28g; protein 5g; vitamin a 583.1IU; vitamin c 3mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.4mg; vitamin b6 0.1mg; folate 36.3mcg; vitamin b12 0.2mcg; sodium 249mg; potassium 196mg; calcium 50.5mg; iron 1.6mg.