Apple Upside-Down Cornmeal Cakes

Delicious individual upside-down cakes featuring tender Gala apples and walnuts on a cornmeal cake base. These warm, rustic cakes combine the sweetness of caramelized apples with the hearty texture of cornmeal, perfect served with whipped cream.

6 servings

52 min

Published October 4, 2025

Ingredients

•¾ stick unsalted butter
•3 whole Gala apples
•⅓ cup packed light brown sugar
•1 teaspoon fresh lemon juice
•½ cup coarsely chopped walnuts
•¾ cup all-purpose flour
•½ cup yellow cornmeal
•⅓ cup granulated sugar
•2 teaspoons baking powder
•¼ teaspoon salt
•1 whole large egg
•¾ cup whole milk
•1 serving whipped cream
•1 pan muffin pan

Cooking Instructions

1.
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.
10 min
2.
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.
6 min
3.
Stir in walnuts and divide apple mixture among muffin cups.
3 min
4.
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.
5 min
5.
Whisk together egg and milk in a large bowl. Add flour mixture and whisk until just combined.
3 min
6.
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.
20 min
7.
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.
5 min

Ingredients

•¾ stick unsalted butter

•3 whole Gala apples

•⅓ cup packed light brown sugar

•1 teaspoon fresh lemon juice

•½ cup coarsely chopped walnuts

•¾ cup all-purpose flour

•½ cup yellow cornmeal

•⅓ cup granulated sugar

•2 teaspoons baking powder

•¼ teaspoon salt

•1 whole large egg

•¾ cup whole milk

•1 serving whipped cream

•1 pan muffin pan

Cooking Instructions

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.

10 min

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.

6 min

Stir in walnuts and divide apple mixture among muffin cups.

3 min

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.

5 min

Whisk together egg and milk in a large bowl. Add flour mixture and whisk until just combined.

3 min

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.

20 min

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.

5 min