Cornmeal gives this upside-down cake a unique texture. Apples, cranberries and pecan make a delicious alternative to the typical pineapple and cherries. —Margee Berry, Trout Lake, Washington
Apple Cranberry Upside-Down Cakes
Apple Cranberry Upside-Down Cakes
Prep Time
25 min
Cook Time
15 min
Yield
6 servings
Ingredients
- 2 medium tart apples, peeled and diced
- 1/3 cup packed brown sugar
- 1 teaspoon lemon juice
- 2 tablespoons butter
- 1/2 cup dried cranberries
- 1/3 cup chopped pecans
- 3/4 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1/3 cup sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1/4 cup olive oil
- 1 large egg, room temperature
- TOPPING:
- 1/2 cup heavy whipping cream
- 2 tablespoons sour cream
- 2 tablespoons confectioners' sugar
Directions
- In a large skillet, cook the apples, brown sugar and lemon juice in butter over medium heat until apples are tender. Stir in cranberries and pecans. Divide mixture evenly and place in 3 greased 6-1/2-in. cast-iron skillets.
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, cinnamon and salt. In a small bowl, whisk the buttermilk, oil and egg. Stir into dry ingredients just until moistened. Pour over apple mixture.
- Bake at 400° until a toothpick inserted in the center comes out clean, 14-18 minutes. Carefully run a knife around edges of cakes to loosen. Cool for 3 minutes before inverting onto serving plates.
- In a small bowl, beat cream until it begins to thicken. Add sour cream and confectioners' sugar; beat until soft peaks form. Serve with warm cakes.
Nutrition Facts
1/2 cake with 3 tablespoons topping: 525 calories, 27g fat (10g saturated fat), 66mg cholesterol, 332mg sodium, 68g carbohydrate (42g sugars, 3g fiber), 6g protein.
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