Warm Apple Cornmeal Upside Down Cake Recipes

APPLE UPSIDE-DOWN CORNMEAL CAKES

Steps:

• Put oven rack in upper third of oven and preheat oven to 425°F. Butter muffin cups. Peel and core apples, then cut into 1/3-inch dice.
• Heat 2 tablespoons butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook apples, brown sugar, and lemon juice, stirring occasionally, until liquid is reduced to a glaze and apples are tender, 5 to 6 minutes.
• Stir in walnuts and divide apple mixture among muffin cups.
• Pulse together flour, cornmeal, granulated sugar, baking powder, and salt in a food processor until combined. Add remaining 4 tablespoons butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
• Whisk together egg and milk in a large bowl. Add flour mixture and whisk until just combined.
• Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted into center of a cake comes out clean, 15 to 20 minutes.
• Run a paring knife around edge of each cake to loosen. Invert rack over muffin cups, then invert cakes onto rack. Serve warm with a dollop of whipped cream.

CARAMEL APPLE UPSIDE-DOWN CORNMEAL CAKE

Steps:

• Preheat oven to 350°F
• Melt 2 tablespoons of butter over medium heat in a 10 inch oven-proof skillet. Add apples and stir 5 minutes 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 another bowl, combine cornmeal, water, and 1/4 cup melted butter. Stir in eggs and vanilla.
• Combine with flour mixture just until mixed. Pour over apples.
• Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert, and serve warm.