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Apple Cranberry Upside-Down Cakes

 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.
Nutritional 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.