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.
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
