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Apple Cranberry Upside-Down Cakes

Cornmeal gives this upside-down cake a unique texture. Apples, cranberries and pecan make a delicious alternative from the typical pineapple and cherries.—Margee Berry, Trout Lake, Washington

6 ServingsPrep: 25 min. Bake: 15 min.

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 egg
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

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Apple Cranberry Upside-Down Cakes (continued)

Directions (continued)

and pecans. Place in six greased jumbo muffin cups.
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° for 14-18 minutes or until a toothpick inserted near
the center comes out clean. Carefully run a knife around edges of
cakes to loosen. Cool for 3 minutes before inverting onto a serving
plate.
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. Yield: 6 servings.

Nutrition Facts: 1 cake with 3 tablespoons topping equals 511 calories, 27 g fat (10 g saturated fat), 77 mg cholesterol, 284 mg sodium, 64 g carbohydrate, 3 g fiber, 6 g protein.